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Best Kellogg's All-Bran Muffins

June 6 2006 at 9:49 AM


The BEST KelloggÂ’s All-Bran Muffins

1 c. boiling water
3 c. All-Bran cereal, DIVIDED (I've been using 4 c. lately)
1 c. oil (I use 2/3 c. applesauce and 1/3 c. oil)
1 1/2 c. sugar (I've been experimenting with only 1 c.)
2 c. buttermilk*
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt (I omit)
1 tsp. cinnamon (I use 2 tsp.)
2 beaten eggs
chopped nuts and raisons, optional (I omit these)

Pour 1 c. boiling water over 1 c. All-Bran cereal. Let stand; meanwhile, mix the remainder
of the ingredients (including the remaining 2 c. of dry All-Bran) in another bowl. Finally,
combine the water-soaked All-Bran with the rest of the batter.

Bake in muffin tins for 18-20 minutes at 400 degrees. Delicious!

*NOTE: I substitute 2 c. milk plus 2 T. lemon juice for the buttermilk. Mix these together
first and let stand while preparing the rest of the ingredients.

This batter can be stored, covered, in the refrigerator for quite a while. I usually just make
6-12 muffins at a time, and the recipe yields between 2 to 2 1/2 dozen muffins (depending
on how big you like your muffins). These are so good reheated!

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