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Cinnamon Oat and Bran Muffins

PrintPrint Recipe
  • Yield: 1 dozen muffins
  • Prep Time: 0:15
  • Bake Time: 15 to 18 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1 cup wheat bran
  • 3/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup corn oil
  • 1/4 cup Karo® Dark Corn Syrup
  • 2 eggs

Directions

  1. Preheat oven to 400˚F. Spray 12-cup muffin pan (2-1/2 x 1-1/4 inch cups) with cooking spray or line with paper baking cups.
  2. Combine flour, oats, bran, brown sugar, baking powder, cinnamon and salt in a large mixing bowl. Whisk together milk, oil, corn syrup and eggs in a separate bowl. Add to flour mixture and stir just until flour is moistened.
  3. Divide batter evenly into prepared muffin cups.
  4. Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool. Serve warm or store in air tight container.
  5. Recipe Tip: To garnish, sprinkle tops of muffin batter with additional rolled oats and brown sugar prior to baking. Try adding 1/2 cup nuts or raisins for variety.
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print image

Cinnamon Oat and Bran Muffins

  • Yield: 1 dozen muffins
  • Prep Time:  15 minutes
  • Bake Time: 15 to 18 minutes

Ingredients

  • 2 cups all purpose flour
  • 1 cup old fashioned oats
  • 1 cup wheat bran
  • 3/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1/2 cup corn oil
  • 1/4 cup Karo® Dark Corn Syrup
  • 2 eggs

Directions

  • Preheat oven to 400˚F. Spray 12-cup muffin pan (2-1/2 x 1-1/4 inch cups) with cooking spray or line with paper baking cups.
  • Combine flour, oats, bran, brown sugar, baking powder, cinnamon and salt in a large mixing bowl. Whisk together milk, oil, corn syrup and eggs in a separate bowl. Add to flour mixture and stir just until flour is moistened.
  • Divide batter evenly into prepared muffin cups.
  • Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool. Serve warm or store in air tight container.
  • Recipe Tip: To garnish, sprinkle tops of muffin batter with additional rolled oats and brown sugar prior to baking. Try adding 1/2 cup nuts or raisins for variety.