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“These Muffins are high fiber and good for you. A good light breakfast or snack. The Batter needs to sit in Fridge 24 HOURS before using. My sister-in-law gave me this recipe. -On occasion I have substituted Ezekiel bran cereal with raisins instead of plain bran and I used lemon curd instead of orange marmalade. I have also used coconut oil in place of the veg oil, this will solidify quickly but it still turned out yummy. If you don't have buttermilk just mix 1 cup milk, 1 tsp vinegar/ or lemon juice wait 5 min. and now its buttermilk. This batter will last 30 days in fridge in case you don't need bake this all at once. My 2 year loves it when I make mini muffins that fit in her hand.”
40 muffins

Ingredients Nutrition


  1. In large bowl, combine cereal, raisins and chopped dates, pour in boiling water and stir until softened -- set aside.
  2. In another Large bowl mix flour, baking soda and salt.make well in center and set aside.
  3. In food processor combine 1 cup of the buttermilk, eggs and marmalade, puree until smooth.
  4. Pour the buttermilk mixture into separate large bowl and add the remaining cup of buttermilk, applesauce, sugar, vegetable oil and vanilla. Beat until smooth.
  5. Pour buttermilk mixture into well in flour mixture and stir just until blended, add reserve cereal mixture and stir just to combine.
  6. Cover with plastic wrap and REFRIGERATE 24 HOURS before using.
  7. Preheat oven to 375°F.
  8. Spray muffin tins with nonstick spray. Silicone pans are great to use.
  9. Spoon batter 2/3rds full.
  10. Bake to golden brown and puffy 20- 25 minutes.
  11. Let cool 2 minutes then remove muffins from pan.

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