Muffin Monday! I feel like bran muffins get a bad rap. I used to find them boring, dense, and dry, but still worth a try considering their health benefits (I’m looking at you, fiber). I experimented until I found muffins that were incredibly soft, slightly sweet, but still textured by the nutty bran. I sometimes double the batch of my bran muffins and put them into a large ziplock bag, ready for the fridge or freezer to be reheated for a quick breakfast or snack. Unlike the dense, heavy bran muffins most of us have come to know, these are surprisingly tender. Furthermore, they’re sweetened by a cream cheese filling and golden raisins.
These took me under 15 minutes to throw everything together, and yield breakfast for days!
You’ll need 1 1/4 cups of bran cereal. I found that ‘Allbran’ was most readily available in my area. Pick up a few golden raisins too.
In a medium sized mixing bowl, combine the bran cereal and milk; let stand 2 minutes. I like to use skim milk. Add in some oil and an egg; mix well- no electric mixer required!
In a separate bowl, whisk together flour, granulated sugar, baking powder, and salt.
Gradually add the flour to your cereal mixture and stir until just combined.
Fold in 1/2 cup of golden raisins. Spray a 12 cup muffin pan with nonstick spray or line with muffins liners. Spoon the batter into the muffin cups, filling each cup about two-thirds full.
To make the cream cheese filling, beat the softened cream cheese (I use low fat), sugar, and egg together in a mixing bowl. Spoon 1 rounded tablespoon of cream cheese mixture on top of each muffin. It may be a little runny and spread over the tops of the muffin batter, but that’s okay. It will sink slightly into the batter while baking.
Bake the bran muffins with cream cheese filling for 25 minutes, or until the muffins spring back when lightly touched.