While raisin bran is a perfectly acceptable breakfast most mornings, it’s nothing to get excited about, right? Funny how it becomes so appealing when mixed with some fruit and toasted nuts then gets folded into a thick spiced batter. Fruit and nut bran muffins elevate the ordinary.
If I’m being honest, I always have a box of raisin bran in the house and regularly (no pun intended) have it for breakfast. But every routine can sometimes feel like a rut – and that’s what prompted these bran muffins.
What I like about these bran muffins is that they don’t taste like sawdust the way some muffins do. They’re loaded with fresh apples and cranberries plus some heady spices that add a great aroma while baking.
They really are simple to make and you can customize the add-ins based on your tastes.
If you prefer dried cranberries to fresh – go for it. Don’t have pecans? Use walnuts, or skip the nuts altogether.
This makes a fairly thick batter that’s easy to scoop into your muffin tins.
The fresh cranberries sort of melt and ooze into the batter, adding tart pockets of jam to the muffins.
This recipe makes about 15-18 full size muffins, but I only have one regular sized muffin tin — so I did the only sensible thing and got out my mini muffin tin and filled it up with batter too.
The baking time is different (less) for the mini muffins, but they came out just as well. In fact, I think the mini muffins would be great for a weekend brunch.
Though not required, a smear of butter and drizzle of honey on a warm muffin will take you to the moon!
Easy to make using a popular bran cereal. Substitute your favorite fruits and mix-ins to make it your own.
- 2 large eggs
- 1 1/2 cups raisin bran cereal
- 1 1/2 cups almond milk
- 1/4 cup vegetable oil (can use canola oil)
- 1 teaspoon vanilla
- 1 small granny smith apple peeled and finely chopped
- 1 cup fresh cranberries chopped, optional
- 1 cup pecans toasted and finely chopped
- 2 1/2 cups all purpose flour
- 1 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
Preheat oven to 350 degrees. Place muffin liners into a muffin tin and spray the liners with a little nonstick cooking spray. Set aside. This makes 15-18 large muffins or 60-70 mini muffins. Or one tray of each (which is what I did) If making mini muffins, spray the tin with vegetable spray.
In a large bowl, lightly beat the eggs. Stir in cereal, almond milk, oil and vanilla. Let stand 10 minutes; stir to break up cereal.
Meanwhile, place pecans on a baking sheet and toast them for 10 minutes, until crisp and fragrant. Remove from oven and roughly chop them. Set aside.
While pecans are toasting, peel the apple and dice it into very small pieces. Chop the cranberries. When pecans are toasted, roughly chop them and add the nuts and chopped fruit into the cereal mix. Stir until blended.
In a medium bowl whisk together the flour, baking powder, baking soda, sugar,cinnamon, cardamom, allspice and salt.
Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon evenly into muffin tins and bake. For regular sized muffins - bake 20-25 minutes. For mini muffins, bake 12-15 minutes or until a cake tester comes out clean. Remove from pan and cool on a rack before serving.
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