Cherry Bran Muffins

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Here's my version of the Kellogg's All-Bran Muffins.

I'll eventually find a way to make this without the cereal (and it's high fructose corn syrup), but this method is very simple and nearly fool proof.

Pre-heat the oven to 400F.

  • 1 1/4 cup Whole Wheat Flour
  • 1/2 cup Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda (optional if your fruit is acidic)
  • 1/2 tsp Salt
  • 2 cups All-Bran
  • 1 1/2 cup Naked Juice Red Machine
  • 1 egg
  • 1/4 cup oil (I used Canola)
  • about 1 lb of Fresh Cherries

Toss the All-Bran and the Juice into a large mixing bowl and let it sit for 10 minutes. Mix the remaining dry ingredients in a separate bowl and set aside. Mix the oil and egg in with the bran and juice until you get bored mixing (5 minutes or so). Add the dry ingredients and mix til it's combined. Do not over-mix now. Let the batter sit while you prepare the fruit.

Pit the cherries until you have about 1 cup. I just pull the stem off, and dig my thumbs into the stem end to tear them in half and toss the pit in the trash. Once you have about a cup of cherries, stir them evenly into the batter.

Divide the batter between 12 muffin pan cups and bake for 20 to 25 minutes or until a toothpick inserted into the largest muffin comes out clean.

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