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 servings 155 cals
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Original recipe yields 48 servings

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Nutrition

  • 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

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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 ...

I was a bit suspicious about this recipe and its reviews. My very first attempt at making muffins. They were fantastic. I bought Kellogs All Bran buds by mistake and used those instead, used 1...

Bran muffins can often come out dry but this was very good and even moist enough to enjoy! After they were cooked I let them cool in the pan for a few minutes, popped them out, drizzled about a...

I made this recipe and brought muffins to my co-workers without even trying them. They were very easy to make. Definitely a keeper recipe. These muffins are moist,tender and not too sweet.

its quick to put it together but then you have to wait until the next day to use the batter. imy family and i loved the ability to have fresh hot muffins in the morning when it usually the crazi...

Really good basic bran muffin. This recipe scales back nicely for one dozen with no odd measurements. I did use a mix of whole wheat / all purpose flours as well as vegetable oil instead of sh...

Very easy and very delicious! I experimented with raisins, with honey and just plain and found all to be good. I also used wheat bran instead of flakes (much easier).