Happy Memorial Day!I hope you are enjoying the holiday with family and friends, and if you’re traveling, be safe. For those of you at home baking as usual, here’s a recipe for Maple Bran Muffins, which I hope you add to your collection. It’s designed for a small size 6 muffin cup pan, but you can always double it.

Update: I’ve made these more than once since originally posting the recipe. It’s a great way to use up All Bran cereal. The muffins are rather light textured and sweet, but not overly so. I usually don’t bother with the maple syrup icing these days, but instead top the muffins with almonds and coarse sugar.

Recipe

Maple Bran Muffins — Small Batch

Cookie Madness

Small batch bran muffin recipe made with All Bran cereal and maple syrup

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast

Cuisine American

Servings

Ingredients

3/4 cup plus 2 teaspoons buttermilk
1 cup All Bran cereal All Bran — 56 grams
1/2 cup white whole wheat flour (or all-purpose) – 70 grams
3/4 teaspoon plus 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons vegetable oil
3 tablespoons packed brown sugar
1 large egg
2 tablespoons maple syrup

Instructions

Preheat oven to 350 degrees F. Spray a 6 cup muffin cup with cooking spray or grease it well.
Combine the buttermilk and bran cereal; let stand for 5 to 10 minutes or until cereal is softened.
Meanwhile, in a small bowl, stir together flour, baking powder, baking soda, cinnamon and salt; set aside.
Stir egg, brown sugar, maple syrup and oil into bran mixture. Add flour mixture to bran mixture; stir just until combined.
Spoon batter into prepared muffin cups and bake for 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool in muffin pan on a wire rack for 5 minutes. Remove from muffin cups and cool completely.
Drizzle with Maple Icing. Maple Icing: In a small bowl, combine 1 teaspoon melted butter with 1/2 cup sifted powdered sugar and enough milk to make a drizzling consistency. Add 1/4 teaspoon maple flavoring and stir until smooth.

Keyword Bran Muffins

Tried this recipe?Let us know how it was!

Comments

I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

Hannah

June 20, 2011 at 3:54 am

I am definitely trying these! Maple syrup makes everything better, it’s a well known fact.
[email protected] Caramel Cookie

June 02, 2011 at 10:44 am

Mmmm bran muffins are one of my favorites!
Adam

May 31, 2011 at 11:10 am

Wait? Bran Muffin plus maple syrup? Are you allowed to combine two types of awesome like that :)? I usually have the entire line of Kellog’s bran cereals in my house, so I’m quite excited to try these. I’m assuming you used Grade B maple syrup?
Sue

May 31, 2011 at 10:43 am

Bran muffins sound so good! It’s been ages since I had one. There is never any bran cereal at my house. If I buy it to bake with the rest of the box goes stale. I wonder if I can buy it in the bulk section at the food co-op? Worth checking out!
HeartofGlass (Chewthefat)

May 31, 2011 at 8:05 am

Thanks for the comment (as always)! I love maple anything (I had a fixation with Starbucks maple-frosted scones in my 20s). This looks like a lovely, healthier version and very satisfying for a morning treat. I’d probably be tempted to re-incorporate the raisins, though!
Anna

May 30, 2011 at 5:06 pm

Gloria, I think the whole wheat pastry flour would work perfectly!
Gloria

May 30, 2011 at 4:49 pm

I love maple and almost always have bran cereal around. Do you think whole wheat pastry flour would work? I have a lot to spare of it. I need to bring healthier snacks to work. These muffins would fit the bill!
Miss Cakebaker

May 30, 2011 at 3:35 pm

The recipe is great – bran muffins are so good for breakfast.
Julia

May 30, 2011 at 2:58 pm

maple syrup, bran cereals and whole wheat flour? – i love that. ; )