Jan's Mom's Bran Muffins

Patti Ann McClellan


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


★★★★★ 1 vote

20 Min
1 Hr


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

How to Make Jan's Mom's Bran Muffins


  1. In x-large bowl:
    Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
  2. In medium bowl:
    Mix flour, salt, and soda; set aside.
  3. In large bowl:
    Cream sugar and oil.
    Mix in eggs until smooth.
    Add buttermilk and mix well.
  4. Stir in flour mixture. Don't over mix.
  5. Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
  6. Refrigerate for 24 hours.
    Do not stir after refrigerating.
  7. Spoon 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

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