Fruit and Honey Bran Muffins

  • Active Time 15m
  • Total Time 35m

Makes 14 to 16 muffins

This batter may be baked immediately or held in the refrigerator for up to 3 days. Follow the directions for storing and stirring the batter given with the recipe for Refrigerator Apple Muffins. Look for dried cherries and cranberries with the dried fruits in specialty foods stores and some supermarkets.


  • 1 1/2 cups all-purpose flour
  • 1 cup whole-bran cereal or 1/2 cup toasted wheat bran
  • 1/4 cup packed brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1 1/4 cups milk
  • 1/4 cup honey
  • 1/4 cup cooking oil
  • 1/2 cup raisins or chopped dried fruit (apricots, dates, cherries, or cranberries)


Lightly grease a 12-cup muffin pan or line with paper baking cups; set aside.

In a medium mixing bowl, stir together the flour, whole-bran cereal or toasted wheat bran, brown sugar, baking powder, cinnamon and salt. Make a well in the center.

In a small mixing bowl, beat the egg slightly. Stir in the milk, honey and oil. Add the egg mixture to the flour mixture; stir just till moistened. (The batter will be lumpy.) Fold in raisins or dried fruit.

Spoon into the prepared muffin cups, filling each two-thirds full. Bake in a preheated 400 degrees F oven for 15 to 20 minutes, or till golden brown. Remove the muffins from pans; cool slightly on racks. Repeat with the remaining batter.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 575

nutrition information per serving

141 calories; 4g total fat; 15mg cholesterol; 103mg sodium; 24g carbohydrates; 2g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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