Bran Muffins - not your Grandma's

Leialoha Garber


I got this recipe from a friend who is one of the best cook/bakers I know. I don't like Bran muffins, don't know too many people who do. When Nancy offered me one, I politely said, "No thank you!" Her husband said that's a mistake. I tried one, and oh my goodness! You can't call these Bran Muffins! I even hesitated to share the recipe because I didn't think anyone would even try it because its "bran muffins" how boring! Trust me ladies with this one. You won't be sorry! These don't even need butter! They finish with a sweet crusty topping of their own! Enjoy!

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★★★★★ 1 vote
About 5 dozen
24 Hr
25 Min


4 c
all bran cereal
2 c
100% bran cereal
2 c
boiling water
1 qt
1 c
soft shortening or oil, (may substitute 1/2 applesauce)
3 c
scant cups of sugar, (slightly less)
eggs, beaten
5 c
1 tsp
5 tsp
baking soda


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1Measure out cereal in a bowl that can handle boiling water. Pour boiling water over cereal, mix well making sure all is wet. Let set for 15 minutes.

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2Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.

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3Add flour, soda, salt. Mix well again.

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4Cover and refrigerate for 24 hours before using.

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5Bake in greased muffin pans at 400* for 20-25 minutes. You can also use cupcake liners but these are so moist that most of the muffin stays in the liner when you try to eat them, grrrrr!

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6The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.

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7*PLEASE NOTE* These muffins did not rise like they normally do because I did not measure the flour correctly. The next time I make them, I will update the picture and show how they really rise nicely! Sorry.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Southern
Other Tags: Quick & Easy, Healthy