Bran Muffins I

Bran Muffins I

45 Reviews 1 Pic
Tammy Elliott
Recipe by  Tammy Elliott

“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.”

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Adjust Servings

Original recipe yields 3 dozen muffins



  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)

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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 sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran. The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy!



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 amount with molasses. It adds moisture, a touch of extra sweetness (these are not super sweet muffins), and we love the molasses flavor! You can also add a basic muffin topping to them for added appeal - just mix melted butter, flour and brown sugar until crumbly, and add to the muffin tops. Yum! : )



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 the future for a quick breakfast on the go. Also, for a great variation, we added a spoonful of raspberry jam near the middle of the muffins as we were filling the cups with batter. The cooking time is the same, but you end up with a sweet surprise in every muffin.

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Amount Per Serving (36 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 6.8 g
  • 10%
  • Carbs
  • 36.4 g
  • 12%
  • Protein
  • 4 g
  • 8%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 352 mg
  • 14%

Based on a 2,000 calorie diet



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Six Week Bran Muffins


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Bran Flakes Muffins with Raisins