"Recipes are meant to be shared"...Ann Thibeault

Wednesday, August 31, 2016

Bran Muffins Honey Glazed

Wide awake at 2:00 AM. 
So what is a girl to do. Bake of course. 

Bran Muffins Honey Glazed.

Moist, sweet and perfect with coffee.


I've been trying to recreate a Bran Muffin
that Moe likes and I would like except it has raisins in.

This one comes very close.

Just because I don't like raisins doesn't mean that
they can't be added.

2 cups All-Bran cereal
2 cups boiling water
1-1/2 teaspoons salt
1-1/2 teaspoons baking soda
2 cups flour
1 cup yogurt (I use 6% MF)
1 egg
1/2 cup honey
1/4 cup melted butter
1/2 cup canola oil
grated orange zest
2 teaspoons vanilla

Mix All-Bran with boiling water and set aside to cool. About 30

In large bowl combine the flour, salt, baking soda. Mix well.

In another bowl, mix together yogurt, egg, honey and melted
butter, oil, vanilla and orange zest. Stir well.

Add the flour mixture to the buttermilk mixture, stir to combine.
Don't over mix. Add the All-Bran. Stir to combined.

Honey Glaze:

1/4 cup butter, melted
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup honey
2 tablespoons boiling water
1 teaspoon vanilla

Mix glaze ingredients together.

Preheat oven to 375°F

Place at least 1 tablespoon of glaze in the bottom of muffin tins.
Spoon batter over glaze. Fill each cup about 2/3rds full.
Bake for 20 to 30 minutes depending on size of muffins.

This recipe made 12 muffins, medium size and 8 mini loaves.

Muffins are done when golden and starting to pull away from sides
of pan. Or use a toothpick to test.

Remove from oven and immediately tip out on to a tray lined with

Allow to cool slightly before eating.


  1. Ann, how did you know I was thinking of making bran muffins? This is very similar to a copycat recipe of Mimi's Cafe bran muffins that I've made many times. Only that recipe does not use cereal and includes raisins that are pulverized in a blender. Yours looks just as good but without such complicated steps. I'm going to try them soon. Thanks for sharing.


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