Bran Surprise Muffins

Bran Surprise Muffins

This is a great recipe. It’s not just delicious and healthy but unlike the most of muffin recipes, the batter can be made up to a week before and kept in the refrigerator ensuring you have freshly baked muffins any time you want or need.

For filling

8 oz cream cheese, softened
1/3 cup sugar
2 tbsp all-purpose flour
1 tsp pure vanilla extract

For batter

1 ½ cup whole wheat flour
1 cup all-purpose flour
1 cup granulated sugar
½ cup (packed) light brown sugar
2 ½ tsp baking soda
1 tsp Kosher salt
1 tbsp cinnamon
½ tsp freshly grated nutmeg
3 ½ cups raisin bran cereal
2 large eggs, lightly beaten
2 cups well-shaken buttermilk (low-fat works)
½ cup vegetable oil
½ cup raisins

Preheat oven to 375 F and butter or line 24 (if baking all muffins at once) regular size muffin tins.

Make filling:

In a small bowl stir together the filling ingredients until well combined. Filling keeps, covered and chilled, 1 week.

Make batter:

Into a large bowl sift together the flour, sugar, baking soda, salt, cinnamon, and nutmeg and stir in the cereal. In a large measuring cup whisk the buttermilk, oil and eggs. Stir into the dry ingredients and stir until combined. Stir in the raisins. Batter keeps, covered and chilled, 1 week.

Spoon 1 heaping tbsp of the batter into each tin and top with 2 tsp of the filling (a small ice-cream scoop is a real helper here). Spoon 1 heaping tbsp of the batter, spreading to cover the filling completely. Bake the muffins on the middle rack for about 25 minutes, or until a tester comes out clean. Cool for 5 minutes on a rack, unmold.

Makes 24.

Bran Surprise Muffins (inside)

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2 Responses to “Bran Surprise Muffins”

  1. Hi,
    I was wondering, is it possible to replace the bran cereal with just bran? And if so, how much bran would you use?

  2. Lex, you can use any other cereal instead and add about 1/4 cup of bran to the batter. Don’t replace the whole amount of cereal with the bran though.

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