Bran-Currant Muffins Recipe

Name: Bran-Currant Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups whole all-bran cereal (I use All Bran); 2 cups buttermilk; 1 cup water; 1/2 cup vegetable oil; 2 eggs, beaten; 1 cup packed brown sugar; 2 1/2 cups flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 1/2 cups dried currants

Servings: persons

3 cups whole all-bran cereal (I use All Bran)
2 cups buttermilk
1 cup water
1/2 cup vegetable oil
2 eggs, beaten
1 cup packed brown sugar
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups dried currants

1
Place bran cereal in a large mixing bowl. Pour in buttermilk, water and oil - stir well and let sit for a few minutes for the bran to soften.
2
Mix in eggs and brown sugar.
3
Add dry ingredients all at once, stir in just enough to combine.
4
Fold in currants.
5
This will make about 30 muffins, so grease as many muffin tins as you need and fill the cups 2/3 full.
6
Bake at 375 for about 17-20 minutes (depending on how your oven behaves).
7
Store remaining batter in a tightly-covered container in the refrigerator for up to 6 weeks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups whole all-bran cereal (I use All Bran), 2 cups buttermilk, 1 cup water, 1/2 cup vegetable oil, and more.

Yes, Bran-Currant Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bran-Currant Muffins

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