Bran Muffins II

Bran Muffins II

63 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 d 1 h
PALJOEY
Recipe by  PALJOEY

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

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Ingredients

Adjust Servings

Original recipe yields 48 muffins

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Directions

  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 (63)

Rate This Recipe
HalfBaked
55

HalfBaked

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. When I made them, I divided the recipe in half (seeing that it made for it made quite a few servings). From there, I substituted margarine for shortening (surprisingly made no difference in texture or volume, only intensified the taste), used whole wheat pastry flour instead (again, no difference, just a boost in nutrition), swapped a 1/3 cup of sugar for 2 tbs. of honey, and FINALLY coated the top of the muffins with brown sugar before baking. This made for a delicious and presentable muffin that is more pleasing to the eye than just a regular old bran muffin. So I made a few personal alterations.. nothing major. I'm sure the basic, original recipe would bake out the same results. All in the all, the muffins were amazingly tasty and had even the pickiest eaters coming back for seconds..and thirds. PS: I refrigerated them overnight.

Sharon
28

Sharon

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 tablespoons more milk to compensate. I used a combination of sugar and Splenda to bring the sugar content down (I'm a diabetic). They turned out great. I tink that I'll add walnuts to my muffin tomorrow!

SANDRA DEE
17

SANDRA DEE

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 batch 2 days later! I made these so my girls would have fresh, healthy muffins for their first day of school and they inhaled them! I used raisin bran for the cereal and because the batter sits overnight, the raisins plumped up nicely. This morning I added some chocolate chips and walnuts and made a dozen more. Fabulous! Tomorrow I'll add shredded carrots & walnuts to the last of it. Thanks for the great recipe!

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Nutrition

Amount Per Serving (48 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 25.4 g
  • 8%
  • Protein
  • 2.8 g
  • 6%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 273 mg
  • 11%

Based on a 2,000 calorie diet

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Bran Flakes Muffins with Raisins