All-Bran Muffins

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  • 1 1/4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Ready-To-Eat Cereal All-Bran® Original
  • 1 1/4 cups fat-free milk
  • 1 egg
  • 1/4 cup vegetable oil


  1. Preheat oven to 400° F
  2. Stir together flour, sugar, baking powder and salt. Set aside.
  3. In large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk.
  4. Let stand about 2 minutes or until cereal softens.
  5. Add egg and oil; beat well.
  6. Add flour mixture, stirring only until combined.
  7. Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
  8. Bake about 20 minutes or until golden brown. Serve warm.

VARIATION: For muffins with reduced calories, fat and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)

From Kelloggs