1910s-present - Kellogg cereal marketers, home economists, and American health-food bakers

Bran Muffins

Name: Bran Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups bran cereal or wheat bran; 1 1/4 cups milk or buttermilk; 1 large egg; 1/4 cup neutral oil or melted butter; 1/2 cup brown sugar or honey; 1 1/4 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1/2 cup raisins or chopped dates, optional

Bran muffins became part of American breakfast culture through cereal marketing, home economics, and recurring waves of interest in fiber and wholesome baking. They can be plain and practical or sweetened with raisins, molasses, honey, or brown sugar.

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Difficulty

Easy

Prep time

15 minutes

Cook time

20 minutes

Total time

35 minutes

Servings

12 muffins

Region

United States breakfast tables

Era introduced

1910s-present

Introduced by

Kellogg cereal marketers, home economists, and American health-food bakers

Recipe tools

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The Story

Bran muffins show how health claims and everyday baking often overlap in American food. Kellogg introduced All-Bran in the early 20th century, and bran-muffin recipes became a familiar way to turn breakfast cereal or wheat bran into a portable baked good. The method is simple but benefits from soaking the bran in milk so the muffins bake up tender instead of dry.

Ingredients

2 cups bran cereal or wheat bran
1 1/4 cups milk or buttermilk
1 large egg
1/4 cup neutral oil or melted butter
1/2 cup brown sugar or honey
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 cup raisins or chopped dates, optional

Equipment

Muffin tin
Oven
Cutting board
Chef's knife
Mixing bowl
Whisk
Spatula
Measuring cups and spoons

Directions

Heat oven to 400 F and grease a 12-cup muffin tin.
Combine bran and milk; let stand 5 to 10 minutes.
Whisk in egg, oil, and brown sugar or honey.
In a separate bowl, whisk flour, baking powder, and salt.
Stir dry ingredients into bran mixture just until moistened.
Fold in raisins or dates if using.
Divide batter among muffin cups.
Bake until tops spring back, 18 to 22 minutes.
Cool 5 minutes before removing from the pan.

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