Bran Muffins are a delightful way to start your day, packed with fiber and flavor. Perfect for breakfast or a snack, the muffins are not only satisfying but also easy to whip up. Whether you’re a muffin aficionado or just someone looking for a tasty treat, Bran Muffins are sure to please.
For those looking to switch things up, unsweetened applesauce can replace the shortening for a healthier option. If anyone has gluten sensitivities, using a gluten-free flour can still yield tasty results. As for allergies, be cautious with eggs and dairy substitutes if needed, and always check the labels on the bran cereal for any gluten content.
Muffins & Cupcakes
Bran Muffins Recipe
Ingredients
- 2 cups water
- 6 cups 100% all-bran cereal
- 3 cups white sugar
- 1 cup shortening
- 4 eggs
- 1 quart buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 1 teaspoon salt
Instructions
- In a bowl, cream together the 2 cups of water and the 6 cups of 100% all-bran cereal until well combined.
- In another bowl, cream together the 3 cups of white sugar, 1 cup of shortening, and 4 eggs until the mixture is light and fluffy.
- Gradually blend in the 1 quart of buttermilk to the sugar mixture, ensuring everything is mixed evenly.
- Next, add the bran cereal mixture into the buttermilk mixture and stir gently.
- In a separate bowl, whisk together the 5 cups of flour, 5 teaspoons of baking soda, and 1 teaspoon of salt.
- Carefully fold the dry ingredients into the wet mixture, mixing until just combined; don’t overmix.
- Spoon the batter into muffin cups, filling them about 2/3 full to allow room for rising.
- Bake in a preheated oven at 400 degrees Fahrenheit for about 20 minutes or until golden brown and a toothpick inserted comes out clean.
- Refrigerate any remaining batter in a covered container; it will keep well for 8-10 weeks.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 1 of 4: