{Bran Muffin Recipe}

Happy Humpday! I thought I’d share one of my favorite morning and mid-day snacks with you since to get you through the rest of the week.

Photo 2016-07-27, 8 48 37 AM

This recipe is passed on from Davin’s uncle Daren, to his mom’s recipe card box, where I stole it from a few years ago, and now onto you!

Davin’s mom calls it “Daren’s Absolutely Delicious Healthy Muffins” so that should give you an idea of how they taste. 😉

I love these because they’re super moist, you can easily add or omit the ‘garnishes’ in the recipe like the slivered almond or raisins, and because they freeze great. I pop them in the microwave on defrost for a few seconds just enough to warm them up, put a little bit of butter on it and they’re so so good.

This recipe makes a LOT of muffins, about four dozen+ large sized. The last time I made them I got three and a half dozen medium muffins and 24 mini muffins, the perfect snack size for Lyric.

As always, I change recipes to better suit my taste or what’s in my pantry, so this is how I make them. I’ll note what the original recipe calls for in the bottom.

 

{Super Healthy Bran Muffins}

Ingredients

  • 2 cups of Raisin Bran cereal
  • 2 cups of General Mills Oatmeal Crisp (Almond) cereal
  • 1/2 cup of flax seed
  • 2 cups of rolled oats
  • 2 cups of boiling water
  • 5 cups of all purpose flour
  • 2 tablespoons baking soda
  • 1 tablespoon of baking powder
  • 1 teaspoon of salt
  • 1 cup of slivered almonds
  • 2 cups of raisins
  • 1 cup butter
  • 1 1/2 cups of brown sugar
  • 4 cups of milk
  • 4 eggs
  • 3/4 cup of molasses

Instructions

  1. Preheat oven to 400 degrees
  2. Mix both cereals, flax seed & rolled oats in an extra large bowl and stir in boiling water - let stand for 15 minutes
  3. Mix the flour, baking soda, baking power, salt, almonds & raisins together then add to cereal mixture
  4. Cream together the butter & brown sugar
  5. Beat the eggs into the butter mixture one at a time then add the milk, then molasses - stir into cereal & flour mixture
  6. Stir well and pour into greased muffin tins (These don't tend to rise very much so don't be afraid to fill them right up)
  7. Bake at 400 degrees for 20 minutes and let cool for 5 before removing

Notes

The original calls for 2 cups of Muslix cereal vs Oatmeal Crisp but I can never easily find it and I always seem to have the latter in my pantry Davin hates raisins so I started pouring half of the batter into tins, then adding only 1 cup of raisins to the remaining mixture before pouring the rest

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Enjoy with a cup of Black Stripe Coffee and you’re GOLDEN! 😉

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