I remember when Dad discovered the benefits of bran. He went a little bran crazy and tried to get us kids to eat it. I could choke down oatmeal if need be. I would wolf down French toast. I even ate Cheerios Cheerily! But bran? Especially when the offer of a bowl of it was accompanied by promises of better poop. Oh YUCK!
Thank goodness Mom had the original bran muffin recipe and made us muffins on occasion. Now, hers were slightly different as she used actual sugar, milk and melted butter. But even a healthified bran muffin is better than the cereal.
- 1 1/4 cups all-purpose flour (or mix it up with half and half whole wheat or oat flour)
- 1/2 cup sugar or substitute
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 cups All Bran
- 1 1/4 cups fat-free milk or unsweetened Almond milk
- 1 egg
- 1/4 cup vegetable or coconut oil
- Stir together flour, sugar, baking powder and salt. Set aside.
- In a large mixing bowl, combine KELLOGG'S ALL-BRAN cereal and milk.
- Let stand for about 2 minutes or until cereal softens.
- Add egg and oil. Beat well.
- Add flour mixture, stirring only until combined.
- Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray.
- Bake at 400° F for about 20 minutes or until golden brown.
- Cool for 10 minutes. Serve warm.
If watching cholesterol, substitute 2 egg whites for the 1 egg; lower the sugar to 2 tbsp if you prefer. You can also sub out the egg for 1/4 cup sweet applesauce or even a 2 oz jar of bananas baby food!
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| I opted to add in some nuts and a few cuts of apple |