These muffins are my breakfast staple. Probably 8 out of 10 mornings, I have one of these for breakfast. They’re very hearty, filling and pretty darn good for you. I can’t begin tell you what the original recipe was, because my dad has modified it so much over the years, and I’ve continued to modify it myself. Here’s my latest version, along with a few suggested variations.
Dry ingredients: All-Bran cereal, white flour, whole wheat flour, old fashioned oats, ground flax seed, sugar, baking powder, salt, cinnamon and walnuts (I have no idea what “Saigon” cinnamon is… But I go through cinnamon quickly, and this was the only BIG one I could find at Costco)
Here are all the necessary baking tools: Large and medium mixing bowls, large liquid measuring cup, 1 cup, 1/2 cup & 1/4 cup dry measuring cups (I only use one measuring cup, because mine has different ridges for 1/2 cup and 1/4 cup. Less dishes = win!), tablespoon, teaspoon, whisk, mixing spoon, cupcake scoop, 2 jumbo muffin tins & non-stick cooking spray.
To serve, I cut mine in half, toast it in the toaster oven and use Smart Balance Butter.
Makes 12 jumbo muffins OR 24 regular muffins
3 cups All-Bran Original cereal
2 1/2 cups low fat milk
1 cup white flour
1 cup whole wheat flour
1/2 cup old fashioned oats
1/4 cup ground flax seed
1 cup sugar, agave nectar, or honey (I used 1/2 cup sugar / 1/2 cup agave)
You can use any combination of the three.
2 tablespoons baking powder
1 teaspoon salt
1+ teaspoons cinnamon (to taste)
1/2 cup egg beaters (or two eggs)
3 oz unsweetened natural applesauce (or 1/3 cup canola oil)
4 teaspoons vanilla extract
1 1/4 cups chopped walnuts
Preheat over to 400. Spray muffin tins with non-stick cooking spray.
Combine All-bran with milk in large bowl. Stir and set aside to soften.
Combine white flour, whole wheat flour, oats, flax seed, sugar (if using), baking powder, salt and cinnamon in medium bowl. Whisk to evenly distribute.
To cereal and milk mixture, add egg beaters (or eggs), applesauce (or canola oil), vanilla extract, and agave or honey (if using). Mix all ingredients until completely combined.
Add dry ingredients to wet ingredients a little at a time, lightly stirring in between. Once all dry has been added to wet, add chopped walnuts and stir just until combined. (Don’t over mix – they won’t rise as well).
Scoop batter evenly into muffin tins.
Bake 25 minutes. Once they’re done, immediately remove muffins from tin and onto a cooling rack or counter. (Since I like to toast mine, I don’t want them to get too hard by staying in the tin to cool.)