Corn-Bran Muffins Recipe

Name: Corn-Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. bran cereal; 1 c. milk; 3/4 c. all-purpose flour; 1 c. cornmeal; 1 Tbsp. baking powder; 1/4 tsp. baking soda; 1/2 tsp. salt; 2 large eggs, beaten; 1/2 c. vegetable oil; 1 tsp. vanilla extract; 1/2 c. firmly packed brown sugar

Servings: persons

1/2 c. bran cereal
1 c. milk
3/4 c. all-purpose flour
1 c. cornmeal
1 Tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2 large eggs, beaten
1/2 c. vegetable oil
1 tsp. vanilla extract
1/2 c. firmly packed brown sugar

1
Preheat oven to 375u00b0.
2
Grease 12 muffin pan cups.
3
Stir cereal and milk in large bowl; let stand 10 minutes.
4
In medium bowl, combine flour, cornmeal, baking powder, baking soda and salt. Add eggs, oil and vanilla to milk mixture.
5
Whisk in brown sugar until smooth.
6
Add dry ingredients.
7
Spoon batter into prepared cups.
8
Bake 20 minutes until toothpick inserted in center of muffin comes out clean.

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 1/2 c. bran cereal, 1 c. milk, 3/4 c. all-purpose flour, 1 c. cornmeal, and more.

Yes, Corn-Bran 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.

Corn-Bran Muffins

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