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!

★★★★★ 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


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.
2Add buttermilk, sugar, beaten eggs, oil, to the cereal mix. Mix well.
3Add flour, soda, salt. Mix well again.
4Cover and refrigerate for 24 hours before using.
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!
6The batter will keep up to 6 weeks in refrigerator. Do not mix again after first mixing.
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 Bran Muffins - not your Grandma's

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