by drbabs
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A&M's Testing Notes:
Expand Collapsedrbabs's Notes:
Expand6 tablespoons unsalted butter, melted and cooled Ask a question about this ingredient
1/2 cup pumpkin seeds, lightly toasted Ask a question about this ingredient
2 cups All Bran cereal Ask a question about this ingredient
1 cup unbleached all purpose flour Ask a question about this ingredient
3/4 cups whole wheat flour Ask a question about this ingredient
2 tablespoons wheat germ Ask a question about this ingredient
2 teaspoons baking soda Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
1 pinch ground clove Ask a question about this ingredient
1 tablespoon Dutch process cocoa powder Ask a question about this ingredient
1/2 teaspoon kosher salt Ask a question about this ingredient
1 cup raisins or sultanas, plumped in microwave (30 seconds) with 1/4 cup of orange juice Ask a question about this ingredient
2 large eggs Ask a question about this ingredient
2/3 cups packed light brown sugar Ask a question about this ingredient
3 tablespoons molasses Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
1 3/4 cup plain yogurt (don't use greek yogurt or the muffins will be too dense.) Ask a question about this ingredient
1 teaspoon orange zest Ask a question about this ingredient
Melt butter and allow it to cool.
Ask a question about this stepAdjust oven rack to middle position and preheat oven to 400 degrees. Toast pumpkin seeds on cookie sheet while oven is heating, removing them when they are lightly toasted and beginning to puff a little.
Ask a question about this stepLine muffin pan with paper liners.
Ask a question about this stepProcess 1 cup of All Bran cereal in food processor until finely ground, about a minute.
Ask a question about this stepIn large bowl, whisk together flours, baking soda, salt, cinnamon, allspice, clove, cocoa powder and wheat germ. Set aside.
Ask a question about this stepIn medium bowl (see what I mean?), whisk eggs till blended. Add brown sugar, molasses, vanilla and orange zest. Whisk till mixture is thick, about 30 seconds. Add melted butter. Whisk to combine. Add yogurt. Whisk to combine. Stir in processed cereal and 1 cup of unprocessed cereal. Let mixture sit until entirely moist--about 5 minutes.
Ask a question about this stepAdd wet ingredients to dry ingredients and gently fold with rubber spatula until batter is combined and evenly moistened. Stir in raisins and juice if using.
Ask a question about this stepUsing a 1/3 cup measure, drop batter into muffin cups forming soft mounds. Don't level surface. Sprinkle pumpkin seeds over the tops of the muffins.
Ask a question about this stepBake 16-20 minutes, until muffins are dark golden, and a toothpick inserted in the center comes out with a few crumbs attached.
Ask a question about this stepMade a special trip to get Bran cereal. TOTAL yum. Used buttermilk cause I didn't have yogurt. Filled 12 muffin liners. Nice and full, kinda overflowing. Kids will love them, I've been looking for some sweet snack for them to take to school that I can get behind... thankyou!
Oh, I'm so happy you liked them. I made them this past weekend with my niece. They're good to make with children! Also was thrilled to find out that All Bran is no longer made with hi fructose corn syrup. So I didn't feel too bad about these. They're almost healthy! Buttermilk is a great alternative to yogurt. Thanks for letting me know that you tried them.
Oh - and I meant to add (like Spork below), I sub buttermilk for some of the yogurt, because I find the batter to be extremely thick - is that your experience too?
I love the raspberry idea! and yes, the batter is very thick. That's why I suggest using regular yogurt instead of Greek yogurt, but I think buttermilk is also a great idea.
Congrats Dr. Babs! - I have been using that recipe in CI since I first saw it - I never put that issue away! I've modified it several times myself, always with great results. Sometimes I use some applesauce, one time I used date paste instead of sugar. I always add raspberries to mine (I freeze fresh raspberries and they don't break up as much when added to the batter). Can't wait to try your version!
Congrats Drbabs - they look wonderful!
I must have missed them too! I'm the bran muffin lover and I (Surprise! Need fiber) have all the ingredients. Can't wait to make them! Tomorrow even!
Ooohhh drbabs, I missed these the first time around, but have already inventoried the pantry so that I can make these asap. Congratulations!
Congrats drbabs! These sound delicious, looking forward to making them for my family!
Thanks, ginger root--I hope you enjoy them! And congratulations to you on the Whole Foods lentil contest!
Thank you!
Congrats drbabs!! Can't wait to make these. Gotta get me some All Bran.
YAY Dr B! You are the supreme baker and totally deserve this!!!!!!
congratulations drbabs!!! richly deserved! i can't wait to try them :)
Thank you, arielle. I don't even know how you have time to look at anything besides your wonderful and inspiring science! experiment. But I hope you enjoy them.
Yay drbabs! I love these!
I love bran muffins and I can't wait to try this recipe. Looks great - congrats!
Many congrats dr. b!!!! So happy to see you here! I've added these to my must make list - it looks like a GREAT recipe!
Congratulations on the wildcard win, these muffins are fantastic! Well deserved!!!
I made these today. Delicious! Thanks for the recipe.
Delicious! Had to substitute buttermilk for yogurt, since I forgot to buy yogurt...oops! Made about 20 muffins, which vanished pretty quickly =)
Thought this was a terrific recipe. We're not a big raisin family, so I substituted 1 cup of banana and also added 1 cup of chopped walnuts. They were a big hit!
Thanks! Banana is a great idea. I also love walnuts but my husband doesn't and these are for him so I haven't used them.
I am not a huge raisin fan either and I have found that shredded coconut or shredded carrots is a nice addition to a good bran muffin recipe.
OK well my husband has experessed an interest in more fiber in his diet so it looks like I need to break out a pile of bowls and the processor. At least I don't have to figure out a recipe - thank you for posting this one!!
Hi there--i just saw this. This recipe makes really good muffins. I would add extra bran or wheat germ minimally to start. It makes the muffins dense, and if your husband is a fan of commercially made muffins (mine is), he won't like the consistency.
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I needed to tell you that I made a batch of these muffins and I adore them! I froze most of them and just pop them in the toaster oven to defrost for a quick, delicious, and nourishing breakfast when I'm on the run, or just so totally sick of bran cereal that I can scream. Thank you so much! Fiber is my mantra!! (Yes, I know. Too much information.)