Raisin and Bran Cereal Muffins

A breakfast of a glass of orange juice (with pulp!) and a bran muffin is a delicious way to start your day with fiber. The raisins add sweetness and fiber, and you can substitute whole-wheat flour for all-purpose flour to add even more fiber.

Serves: 36Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 36


  • 1 cup boiling water
  • 2 1⁄2 cups All-Bran cereal
  • 2 1⁄2 cups all-purpose flour
  • 2 1⁄2 tsp. baking soda
  • 1 tsp. salt
  • 1⁄2 cup canola oil
  • 1 cup sugar
  • 2 large eggs, beaten
  • 2 cups nonfat buttermilk
  • 1 1⁄2 cups raisins
  • 1 cup bran flakes


  • Preheat oven to 400°F. Grease a muffin tin or line it with fluted paper cups. Pour the boiling water over 1 cup of All-Bran and let it sit for 10 minutes.
  • Mix the flour, baking soda, and salt in a mixing bowl and set aside.
  • Mix the oil into the All-Bran and water mixture, then add the remaining All-Bran, sugar, eggs, and buttermilk.
  • Add the flour mixture to the All-Bran mixture and mix to combine. Stir in the raisins and bran flakes.
  • Fill the muffin cups 3⁄4 full with the batter and bake for 20 minutes.