May 03, 2020



  • 1 1/4 cups all-purpose flour
  • 1/2 cup Wood's Maple Sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 2 cups Kellogg's® All-Bran® Original cereal
  • 1 1/4 cups fat-free milk (I've made with Lactaid Milk and Almond Milk - both have worked fine for me but you will have to adjust liquids with the almond milk and cook about 5-7 minutes longer)
  • 1 egg
  • 1/4 cup vegetable oil (I like to use butter)


1. Stir together flour, maple sugar, baking powder, and salt. Set aside.

2. In a 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 muffin pan cups coated with cooking spray. (I like sizable muffins - so I double the recipe and still make only 12 muffins in deep cupcake pans)

3. Bake at 400° F for about 20 minutes or until golden brown. Cool 10 minutes.

4. Drizzle with Wood's Maple Cream

Serve warm.


VARIATION: For muffins with reduced calories, fat, and cholesterol, use 2 tablespoons sugar, 2 tablespoons oil and substitute 2 egg whites for 1 egg.

VARIATION: For muffins with reduced fat and cholesterol, substitute 2 egg whites for 1 egg and 1/4 cup sweetened applesauce (or 2 oz. jar bananas baby food) for 1/4 cup vegetable oil. (Muffin texture may vary slightly from The Original All-Bran Muffins recipe.)