All-Bran Streusel Muffins

“These remind me of the bran muffins from the UC Davis coffee house. I remember that Tim would often stop by and bring some into the lab. They were great after starting early morning assays.” – April Ferre

All-Bran Streusel Muffins

Course: Muffins


  • 3 Tablespoons All-Purpose Flour
  • 2 Tablespoons Dark Brown Sugar Firmly Packed
  • 1/2 Teaspoon Cinnamon
  • 1 Tablespoon Margarine Cold
  • 1 1/4 Cup All-Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Nutmeg
  • 1/4 Teaspoon Salt
  • 1 Cup Milk
  • 2 Cups Kellogg’s All-Bran Original Cereal
  • 1/3 Cup Dark Brown Sugar Firmly Packed
  • 1/3 Cup Unsweetened Applesauce
  • 2 Egg Whites
  • 1/4 Cup Vegetable Oil
  • 1/2 Teaspoon Vanilla
  • 1/2 Cup Seedless Golden Raisins Optional


  • In a small bowl, combine first 3 ingredients. With pastry blender, cut in cold margarine until mixture resembles coarse crumbs. Set aside for topping.
  • Stir together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
  • In large mixing bowl, combine cereal, milk, brown sugar, and applesauce. Let stand about 4 minutes or until cereal softens. Add egg whites, oil, vanilla and raisins. Beat well. Add flour mixture, stirring only until combined.
  • Portion batter evenly into twelve 2 1/2-inch greased muffin pan tins. Sprinkle each muffin with topping. Bake at 400 degrees for about 20 minutes or until golden brown. Serve warm. Makes 12 muffins.

Recipe – Calla Ferre – From the Kellogg’s Company