Cereal Bran Muffins

These bran muffins are built for people who want fiber and flavor without a heavy, greasy muffin weighing them down. Egg whites instead of whole eggs, skim milk, canola oil, and just one tablespoon of sugar keep things light.

All-bran cereal soaked in skim milk for a minute or two is the base. That brief rest softens the cereal just enough so it blends into the batter while still adding texture and a toasty, nutty flavor. A mix of whole wheat flour and all-purpose flour gives the muffins structure and an earthy chew without being dense.

The key with bran muffins is restraint when mixing. Stir the dry ingredients into the wet just until combined. Overmixing develops gluten and turns them tough. Spoon the batter gently into the tins and let the oven do the rest.

Pro Tips

• Let the cereal soak in the milk for the full one to two minutes. Under-soaked cereal stays gritty and doesn’t integrate into the batter.
• Stir only until the dry ingredients are just moistened. Lumpy batter makes better muffins than smooth, overworked batter.
• Don’t overfill the muffin cups. Fill about two-thirds full for muffins that rise with a nice dome instead of spilling over.
• These are best eaten warm on the day they’re baked. Reheat leftovers in a low oven for a few minutes to restore moisture.

Variations

• Fold in a handful of raisins, dried cranberries, or chopped dates for natural sweetness.
• Add a mashed ripe banana to the wet ingredients for moisture and fruit flavor.
• Swap the tablespoon of sugar for honey or maple syrup for a slightly different sweetness.