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Quick Bran Muffins

When my twin sister and I were in high school, these muffins were a staple in our home. I've made a few adjustments to the recipe, but it remains a winner.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    2 dozen


  • 1-1/2 cups old-fashioned oats
  • 1 cup All-Bran
  • 1/4 cup toasted wheat germ
  • 1 cup boiling water
  • 2-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 1/2 cup butter, melted


  • Place oats and cereal in a bowl; cover with boiling water. Let stand for 5 minutes. In a large bowl, combine the flour, sugars, baking soda, and salt. In another bowl, combine the eggs, buttermilk, butter and oat mixture. Stir into dry ingredients just until moistened.
  • Fill greased muffin cups two-thirds full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 158 calories, 5g fat (3g saturated fat), 29mg cholesterol, 254mg sodium, 25g carbohydrate (10g sugars, 2g fiber), 4g protein.

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