Jan's Mom's Bran Muffins

3
Patti Ann McClellan

By
@pattimc2

Hand mix only!
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.

Rating:
★★★★★ 1 vote
Comments:
Serves:
36
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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4 c
kellogg's all~bran, original
2 c
kellogg's all~bran, bran buds
2 c
boiling water
3 c
sugar
1 c
vegetable oil
4
eggs, well-beaten
5 c
flour
5 tsp
baking soda
1 tsp
salt
1 qt
buttermilk

How to Make Jan's Mom's Bran Muffins

Step-by-Step

  • 1In x-large bowl:
    Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
  • 2In medium bowl:
    Mix flour, salt, and soda; set aside.
  • 3In large bowl:
    Cream sugar and oil.
    Mix in eggs until smooth.
    Add buttermilk and mix well.
  • 4Stir in flour mixture. Don't over mix.
  • 5Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
  • 6Refrigerate for 24 hours.
    Do not stir after refrigerating.
  • 7Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins.
    Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.

Printable Recipe Card

About Jan's Mom's Bran Muffins

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom




Show 1 Comment & Review

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.