Bran Muffins I

Bran Muffins I

45

"This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time."

Ingredients

{{adjustedServings}} servings 218 cals
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Nutrition

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  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 36.4g
  • 12%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Mix cereal and boiling water together in a metal bowl, and allow to cool.
  2. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
  3. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
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Reviews

45
  1. 54 Ratings

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I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sug...

These are good, but I'd like to suggest a couple changes. #1 - use All Bran cereal for all of it. It improves the texture. You can always add raisins too. #2 - I substitute 1/2 the sugar amou...

These bran muffins are absolutely wonderful and simple to make. I scaled the recipe down to make only 9 muffins and they still came out incredibly well. We'll surely make these regularly in th...