The original recipe for these is from Kellogg, but I wanted to make it vegan, and also to add a bit more depth, so I put in more spices, and used lovely coconut milk.
Allegedly, thanks to the two full cups of All-Bran® cereal per recipe, each of these muffins offers 14% of your fiber DRV. There, aren’t you glad about that?
Ingredients (yes, it’s in cups. Sorry.)
1 1/4 cups self raising flour
1/4 cup of golden caster sugar
1/4 teaspoon salt
2 cups Kellogg’s® All-Bran® Original cereal
1 1/2 cups coconut milk (feel free to add in a little more if the mix is too thick)
3 tbs aquafaba
1/4 cup olive oil
1 tsp vanilla extract
1 heaped tbs molasses or black treacle
1 tsp mixed spice or Spice Sanctuary Sweet Delight spice mix
Handful of sultanas
Stir together the flour, sugar, and salt. Set aside.
In large mixing bowl, combine KELLOGG’S ALL-BRAN cereal and coconut milk. Let stand about 2 minutes or until cereal softens. Keep mixing it to coat all the cereal.
Add the aquafaba, oil, molasses, spice mix and vanilla. Mix in really well. Smoosh it all about and mash it.
Stir in a handful of sultanas.
Add the flour mixture, stirring only until just combined. If it’s too thick, add in a little more coconut milk.
Portion evenly into twelve 2 1/2-inch muffin pan cups coated with cooking spray or use paper cases. I use a cookie scoop as it’s easier.
Bake at 400° F/170C fan for about 20 minutes or until golden brown.
These go REALLY WELL with cheese. Just saying.