We’re muffin maniacs around here. I often try new and different muffin recipes. My son enjoys having Mommy’s homemade muffins for breakfast, so I try to find those muffin recipes that aren’t exactly like “cake.” My little guy is a sweets-lover and would eat Cocoa- Krispies, a chocolate muffin and chocolate milk for breakfast if I let him. I won’t. I found this recipe for Moist Bran Muffins in the King Arthur Flour: Whole Grain Baking cookbook.
The recipe calls for bran cereal. I used Bran Buds, and I don’t believe I would use them for anything else but bran muffins. My son said while he watched me make them… “Are you putting dog food in the muffins?” I teased him a bit as I ate a couple of buds, but truly- these little niblets do look a little like something a dog would find appetizing. Not to worry… they’re good in the muffins! A nice feature of this recipe is that you make the batter and then let it sit overnight in the fridge. It keeps for up to a week, so you can scoop it up and bake it as needed and have fresh muffins whenever you like. I found that they froze well. We put them in individual quart-size freezer baggies and took one out each night to defrost for the following morning. They were just as moist and fresh as the ones that were fresh-from-the-oven.
I chose to make these muffins in the LARGE muffin tins and was able to get 6 big ones from a batch. Nutritionally, half of a large muffin (or 1 regular-sized muffin) has 6 grams of fiber, 5 grams of fat and 250 calories. My son gave the Moist Bran Muffins a double-thumbs-up, and I felt good about not giving him “cake” for breakfast!
This recipe can be found HERE.