Bran Muffins2These muffins are delicious for breakfast with coffee. Children will love them with milk for a snack. They keep well in the refrigerator and can be reheated in the oven or microwave.

1 1/4 cups all-purpose flour
3 teaspoons baking powder
2 1/2 cups raisin bran flakes or just plain bran flakes without the raisins
1 1/4 cups milk
1 large egg or 2 small eggs
1/3 cup vegetable oil or melted butter (I use butter)
1/4 cup sugar
1/4 cup honey
pinch salt
1 cup chopped nuts, walnuts or pecans

Whisk together flour, baking powder, salt and sugar. Set aside. Put bran flakes and milk in a bowl, add egg, honey and oil and mix with spoon then wait until cereal has softened. Add dry ingredients stirring only until combined. Fold in nuts.  Spray 12 cup muffin tin and fill with mixture. Bake at 400 degrees about 25 minutes until brown on top. Makes 12 muffins. Enjoy!Bran Muffins3


Note:  Batter will keep in refrigerator for several days. I add about one half cup extra raisins to mine just because we like them and I always add the nuts. You can also use just 1/2 cup sugar if you don’t have honey.  I serve these with meals instead of rolls at times and am always asked for the recipe. They have been a favorite with my family for years.
These muffins have a lot of fiber and are so good hot with butter or jams.
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  1. Sandy Yannarella says:

    I have some special k lowfat granola on hand so i am going to try subbing that and some quick oats for the bran cereal. i`ll let you know how it turns out

  2. Those look like something I’d want to wake up too!

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