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Home Breakfast Breakfast Bran Muffins

Breakfast Bran Muffins

Name: How to cook Breakfast Bran Muffins - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 12 to 15 muffins
Cuisine: Us

Introduce

Chef :

Chris Gan

Breakfast Bran Muffins

These are a tasty addition to breakfast, but can also be used as a grab-and-go snack. My five year old daughter really enjoyed them. The recipe came from the back of a “Fiber One” cereal box. In the U.S., Fiber One is a low-sugar, low-fat, high-fiber breakfast cereal that provides 65% of daily fiber in just one serving! So, if you want a healthy colon, knock back a few of these! 😂 #Breakfast #Healthy #Snack #Teatime #Baking #Vegetarian

Ingredient

Food ration :

Makes 12 to 15 muffins

Cooking time :

20 to 25 minutes

and 1/4 cup Fiber One cereal

and 1/3 cups milk

1/2 cup

raisins (optional)

1/2 teaspoon

vanilla extract

1/4 cup

vegetable oil

large egg

and 1/4 cups all-purpose flour

1/2 cup

packed brown sugar

3 teaspoons

baking powder

1/4 teaspoon

salt

1/4 teaspoon

ground cinnamon

1/4 teaspoon

ground cardamom

1/3 cup

chopped pecans (optional)

Cooking instructions

* Step 1

Gather your ingredients.

* Step 2

Place muffin liners into a muffin pan. The recipe will make about 12 to 15 muffins, depending on their size.

* Step 3

Preheat oven to 400°F

* Step 4

Place the cereal in a large ziplock bag and crush into fine pieces/powder using a rolling pin or hammer. Transfer the cereal to a bowl.

* Step 5

Add the milk and vanilla extract to the bowl. If using raisins, add them as well. Stir well, then let sit for 5 minutes.

* Step 6

In a separate bowl, combine the dry ingredients (flour, sugar, salt, spices, baking powder). Whisk well and set aside.

* Step 7

(Optional): toast whole pecans at 400°F for 5 minutes. Chop finely and add to the dry ingredients.

* Step 8

In a separate small bowl, whisk the egg and vegetable oil until well blended.

* Step 9

Pour the egg mixture into the softened cereal and mix well.

* Step 10

Add the cereal mixture to the dry ingredients and mix gently until just combined. Lumps are okay. The picture shows the batter during the mixing process. No flour streaks should remain when you’re done mixing.

* Step 11

Transfer the batter to the prepared muffin pan. Fill the cups about 2/3 full. I used a muffin scoop to transfer the batter. One scoop has a volume of about 3.5 Tablespoons, and this was enough to fill the cups with the desired amount of batter. This resulted in 15 muffins.

* Step 12

Bake in the preheated oven for 20 minutes. Check for doneness and bake longer only if necessary. Remove the muffins from the pan immediately and allow to cool on a metal rack.