Nana’s bran muffins are all the rage around our house. My Nana’s recipe has been in the family for years and my kids are so happy when I whip up these sweet treats. There is really nothing better than having fresh, homemade muffins to snack on or eat for breakfast on the go. This recipe is really easy to make and is also very versatile so you can have some fun with it. You can switch up the dried fruit ingredients, swap out the cane sugar for coconut sugar, add nuts and also make them gluten free if you want.
Begin by mixing the all bran cereal with boiling water and the dried fruit (unless you are using blueberries, those guys don’t need to soak or they will get too soft). Set the bran mixture aside and get going on the rest of the ingredients.
In a separate bowl, mix the eggs, buttermilk, oil, almond extract and sugar then add it to the cooled bran mixture. Sift the dry ingredients together and add it into the bran. This is where you’d add the blueberries if you are using them instead of dried fruit. Just fold them into the bran mixture gently. You can either cook them immediately, or keep the batter in the fridge for up to a week and bake them as you go. We have to cook up the whole batch at once in our house because they don’t really last that long.
Line a muffin tin with paper liners or grease the inside of the muffins tins and fill with the batter. Bake for 18-20 minutes until cooked through. We know that you are going to love Nana’s muffins as much as we do!
Check out some of our other favorite muffin recipes here:
http://www.goodthymekitchen.com/lemon-poppyseed-muffins/
http://www.goodthymekitchen.com/carrot-apple-zucchini-muffins/
- 3 C All-Bran cereal - original
- 1 C boiling water
- 2 eggs, slightly beaten
- 2 C buttermilk
- ½ C canola oil
- 1 tsp almond extract
- 1 C raisins (can sub dates, dried apricots or blueberries)
- 1 C sugar (can sub coconut sugar)
- 2 tsp baking soda
- 1½ tsp kosher salt
- 1½ tsp cinnamon
- 1 tsp nutmeg
- 2½ C flour (can sub whole wheat or GF flour)
- Preheat oven to 400 degrees.
- Mix bran with boiling water and dried fruit and set aside (if using blueberries fold in at the end).
- Mix eggs, buttermilk, canola oil, almond extract and sugar together and add to the bran when cooled.
- Sift dry ingredients and add to the bran mixture, mix well. If using blueberries gently fold into mixture.
- Either bake immediately or leave batter in an airtight container in the fridge for up to one week and bake as you go.
- Place liners in muffin tins or grease the inside of muffin tins. Fill with batter and bake 18-20 minutes.
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