Better Bran Muffins

Published May 1, 2007.

Why this recipe works:

We used a supermarket cereal, Kellogg’s All-Bran, with its twiglike shape, to give our better bran muffin recipe the most robust bran flavor. For the best texture, we pulverized half of the cereal and kept the other half whole. We discovered a few more secrets to a better bran muffin:… read more

We used a supermarket cereal, Kellogg’s All-Bran, with its twiglike shape, to give our better bran muffin recipe the most robust bran flavor. For the best texture, we pulverized half of the cereal and kept the other half whole. We discovered a few more secrets to a better bran muffin: Whole-milk yogurt was the tasters' first choice for the moisture component, and baking soda in place of baking powder created a coarser crumb that was just right for the rustic bran muffins.

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Makes 12 muffins

The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe. Dried cranberries or dried cherries may be substituted for raisins. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.

Ingredients

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