These Super Moist Bran Muffins are a great way to start off the day. Hearty and filled with good for you things like bran, nuts and raisins.
If you’re a fan of Mimi’s Cafe’s bran muffins I have tried numerous times to recreate them and I think I have a version worth repeating here.
The secret to keeping these moist is in the use of buttermilk and apple butter.
Super moist and dense, these are great for breakfast with coffee and some fruit. This batch should make a dozen large muffins. Eat plain, with a dab of butter or drizzle some honey on top and you are set! If you’re thinking of going the honey route, drizzle it on after you pull them from the oven and let it melt in… so good!
With the new year here and thoughts of eating healthier come to mind, these Super Moist Bran Muffins are just what you need. Like my Pumpkin Butter All Bran Muffins, these are satisfying and fill you up. If you like bran, try my Date Honey Bran Waffles. Just top with fruit of choice and you are good to go.
These are great to freeze for later too when a dozen is too many to have around.
I hope you like these as much as I do. Enjoy!
This recipe first appeared here on September 2013 and now has revised photos.
Super Moist All Bran Muffins
- 1 1/2 cup all-bran cereal
- 1/2 cup boiling water
- 1/4 cup vegetable oil
- 1 egg
- 3/4 cup sugar
- 1 cup buttermilk
- 1 1/4 cup all purpose flour
- 1 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup of apple butter (See Note1)
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
- Preheat oven to 400˚F.
- In a large mixing bowl pour boiling water over 1/2 cup bran cereal, mix in oil and set aside.
- In another bowl mix egg, sugar and buttermilk. To the wet bran mixture add sifted flour, soda, salt and remaining dry cup of bran. Add the wet buttermilk mixture and stir.
- Stir in apple butter, nuts and raisins. Mix thoroughly to incorporate completely.
- Scoop into 12 muffin (paper lined), or greased muffin pan or baking stoneware and bake for 16-18 minutes (See Note 1).
- Remove from oven and drizzle with honey (optional) and let cool. Serve as is or with butter.
- I use 6 ounce jars of the apple butter found in the cooking and jam aisle at my local market.