The recipe calls for bran cereal. I used Bran Buds, and I don’t believe I would use them for anything else but bran muffins. My son said while he watched me make them… “Are you putting dog food in the muffins?” I teased him a bit as I ate a couple of buds, but truly- these little niblets do look a little like something a dog would find appetizing. Not to worry… they’re good in the muffins! A nice feature of this recipe is that you make the batter and then let it sit overnight in the fridge. It keeps for up to a week, so you can scoop it up and bake it as needed and have fresh muffins whenever you like. I found that they froze well. We put them in individual quart-size freezer baggies and took one out each night to defrost for the following morning. They were just as moist and fresh as the ones that were fresh-from-the-oven.
I chose to make these muffins in the LARGE muffin tins and was able to get 6 big ones from a batch. Nutritionally, half of a large muffin (or 1 regular-sized muffin) has 6 grams of fiber, 5 grams of fat and 250 calories. My son gave the Moist Bran Muffins a double-thumbs-up, and I felt good about not giving him “cake” for breakfast!
