BranĀ muffins

November 10, 2014
3 Ratings
  • Serves 6 (2 muffins each)
Author Notes

When you get right down to it, I think a bran muffin is my very favorite breakfast baked good. Fresh from the oven, drenched in obscene amounts of melted butter, there's just not anything any better. I've been making this one for close to 50 years; it's evolved a bit over the years. —Kayb

What You'll Need
  • 1.5 cups wheat bran cereal (All-Bran)
  • 1 cup whole milk
  • 1 stick butter, melted
  • 1.25 cups all-purpose flour
  • 1 tablespoon baking powder
  • .5 teaspoons salt
  • 1 egg, beaten
  • .5 cups diced dried figs or dried fruit of your choice
  • ,5 cups toasted chopped pecans or walnuts
  • .5 cups honey or brown sugar
  1. Preheat oven to 375. Put cupcake liners in 12 muffin tins, or grease them liberally.
  2. Pour milk over bran in a bowl; allow to sit for at least 15 minutes. Sift together flour, salt and baking powder in separate bowl.. Set aside.
  3. Whisk together beaten egg, melted butter and honey or sugar.Stir into bran/milk mixture.Add flour mixture and stir until well moistened.
  4. Fold in diced fruit (can also use raisins, craisins, dates, raisins or whatever you like) and nuts.
  5. Fill muffin tins 3/4 full. Bake for 20-25 minutes, until browned.

See what other Food52ers are saying.

I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!

1 Review

June July 28, 2018
Thank you for this recipe. I think this is the "original"...the one my Mom made for me...the one I couldn't get even from Kellogg's!