Bran Muffins II

Bran Muffins II

66
PALJOEY 0

"A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed."

Ingredients

1 d 1 h {{adjustedServings}} servings 155 cals
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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  3. Add eggs, shortening and buttermilk; mix well.
  4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Reviews

66
  1. 78 Ratings

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I've baked a lot of bran muffins in my day. This by far takes the cake. I was skeptical at first about the Bran Flakes and buttermilk, but the end product was deleted any and all doubts. W...

Delicious! I have a fresh baked muffin every morning! I love that! I used All Bran cereal buds instead of flakes, substituted whole wheat flour for half of the all-purpose and added a couple ...

Oh my goodness! Who knew bran muffins could taste so GOOD and moist?! I was hesitant to make such a big batch but based on the other reviews I took the plunge. I'm now whipping up the second ...