I love traveling with Diane because I know when I do there will be delicious fresh and beautifully presented meals and treats such as home made cookies and delicious freshly baked muffins. On this page Diane shares her favorite bran muffin recipe, but please don’t expect me to share any muffins…they’re too good!
Today I present Diane’s Favorite Bran Muffin Recipe in conjunction with her article about OXO Baking Cups and all the things about them that make them great for RVers (and home cooks alike).
1 1/4c. flour
1/2 c. sugar (or 1/3 if you like less sugar)
1 TBSP. baking powder
1/4 tsp. salt
2 c. bran cereal
1 1/4 c. milk (any kind you like – I use organic almond unsweetened)
1 egg (OR 2 egg whites)
1/4 c. vegetable oil (OR 1/4 c. unsweetened applesauce OR mashed overripe banana if you need to use one)
ADD-INS: frozen wild blueberries or fresh, chopped walnuts, cranberries, raisins, cinnamon, mashed banana if not used as oil sub)
1. Stir together flour, sugar, baking powder and salt. Set aside.
2. In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch baking cups coated with cooking spray. (See my User Report about these terrific OXO brand baking cups I love, what makes them great, especially for RVer’s, and all the other things you can do with them.)
3. Garnish with sugar sprinkles and cinnamon and bake at 400° F about 20 minutes or until golden brown. Cool 10 minutes. Serve warm, or freeze for later.
Diane’s Amazing Muffins and Baking Cups
Wilton sugar sprinkles 8oz
OXO Good Grips Reusable Silicone Baking Cups 12pk
OXO Good Grips Reusable Silicone Baking Cups, 24pk
Nordic Ware Baker’s Quarter Sheet 2-pk
Stainless Steel Cooling & Baking Rack for Quarter Sheet Pans
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