The Best Bran Muffin Recipe is made with All Bran cereal or another whole grain bran cereal, sweet raisins and a hint of molasses. These muffins are made in less than 45 minutes, making for the perfect breakfast or on-the-go snack.
In a food processor, finely blend half the cereal until it resembles fine crumbs. Add raisins and blend until finely chopped. Transfer mixture to a bowl with remaining cereal, flour, whole-wheat flour, sugar, baking soda, and salt; set aside.
In a separate bowl, combine butter, eggs, yogurt, molasses, and vanilla. Stir together wet and dry ingredients until just combined. Do not over mix.
At this point you can store the batter in an airtight container in the fridge for up to a week.
Line muffin tin with baking cups; fill each just more than halfway. Sprinkle generously with raw sugar crystals, if desired.
Bake until muffins spring back when touched, 15 to 18 min. Remove from the tin and allow to cool slightly.
Store cooled muffins in an airtight container for a few days, or freeze for up to 3 months.
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Notes
You can store batter in an airtight container in the refrigerator for up to a week and bake when ready.
If using Greek yogurt or another thick, strained yogurt, you may need to add two to three tablespoons milk or buttermilk to the batter.
If you are looking for a substitute for All Bran cereal, you can use Fiber One Cereal. Just be sure to look for a cereal that is shaped like twigs and not like flakes.