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Super Bran Muffins
- Preparation
- 15 MIN
- Cooking
- 25 MIN
- Output
- 4 dozen
- Freezes
Ingredients
Preparation
- In a large bowl, combine the flour, cereal, wheat and oat bran, brown sugar, dried fruit, baking soda, salt and spices.
- In another bowl, blend the remaining ingredients. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist. Cover and refrigerate until ready to bake the muffins (see note).
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the cavities.
- Cook the muffin batter as-is or add the toppings of your choice. Fill the cups with batter up to the edge because it barely rises. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool. Unmould and cool completely on a rack.
Note
The unbaked muffin batter will keep for up to 2 weeks in the refrigerator in an airtight container. You can bake muffins fresh daily or at any time by baking the desired quantity at the last moment. You can also bake and freeze them. Just thaw in the microwave for mornings in a hurry or bake at 180 °C (350 °F) for about 15 minutes to get a crunchy muffin top.
Comment
Anne-Marie C.
These muffins are awesome. Whether making them as is from this site or with slight changes, they are always filling, flavourful and healthy. I've made several variations by adding blueberries, rasberries...I've even substituted half of the oil or apple sauce and some of the brown sugar for maple syrup and/or honey. I can't mess them up, they always turn out amazing.
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