Oatmeal Bran Muffins With Raisins & Pecans Recipe

Name: Oatmeal Bran Muffins With Raisins & Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped toasted pecans; 1 cup 100% all-bran cereal; 1 cup boiling water; 4 ounces unsalted butter, room temp; 1 1/2 cups sugar; 2 cups buttermilk; 2 large eggs, beaten; 1 teaspoon vanilla or 1 teaspoon orange extract; 2 cups all-purpose flour; 2 cups all-bran cereal; 1/2 cup old fashioned oats; 2 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 3/4 cup raisins (or craisins, or dried cherries, or currants, or dried blueberries...)

Servings: persons

1/2 cup chopped toasted pecans
1 cup 100% all-bran cereal
1 cup boiling water
4 ounces unsalted butter, room temp
1 1/2 cups sugar
2 cups buttermilk
2 large eggs, beaten
1 teaspoon vanilla or 1 teaspoon orange extract
2 cups all-purpose flour
2 cups all-bran cereal
1/2 cup old fashioned oats
2 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
3/4 cup raisins (or craisins, or dried cherries, or currants, or dried blueberries...)

1
["In a bowl, combine the 100% Bran cereal with the boiling water and let stand until cool.", "In the bowl of your mixer on high speed, beat the butter and sugar until light and fluffy.", "Add the buttermilk, eggs, extract, and soaked bran, mixing well and scraping down the bowl after each addition.", "Add the flour, All-Bran, oatmeal, baking soda and salt.", "Mix well.", "Fold in the raisins and pecans.", "Cover the mixture tightly and refrigerate for at least 2 hours, but you can refrigerate for up to 2 weeks.", "Preheat the oven to 425u00b0F.", "Grease or line with paper liners 18 muffin cups.", "Spoon the batter into each, filling them full.", "Bake until browned on top and the edges are starting to pull away from the sides, about 25 minutes.", "Remove from the oven and turn out onto a rack to cool for 10 minutes before serving.", "Note: This recipe is great for when company comes--I make up a batch, and keep in the fridge.", "Make as few or as many muffins as I like each morning.", "My husband likes to have this in the fridge sometimes so he can bake himself a few muffins for breakfast or the commute into work.", "Good ""do ahead"" mix."]

2269

kcal

Calories

191

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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

You need 14 ingredients. The key ingredients include: 1/2 cup chopped toasted pecans, 1 cup 100% all-bran cereal, 1 cup boiling water, 4 ounces unsalted butter, room temp, and more.

Yes, Oatmeal Bran Muffins With Raisins & Pecans 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.

That's it — enjoy your meal!

Oatmeal Bran Muffins With Raisins & Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions