These Bran muffins are one of the first recipes I shared here on the blog and since then they continue to make a regular appearance in our home. I pulled this recipe from the archives because I don’t want them to get overlooked. If you have not tried them yet I highly recommend you do so as they are always a hit. They have even been Scottie approved which is all the more reason to have these around to fit into our breakfast rotation.
These muffins are high in fiber and protein making them a healthy and satisfying breakfast. You can add in raisins or dates but I like keeping them simple and leaving them just the way they are.
The original recipe calls for 2 3/4 cups all-purpose flour but I have also made them using all whole wheat flour and half whole wheat and half all-purpose. You can’t go wrong any way you choose. This recipe yields 24 muffins so I always freeze half of them once they have been baked and cooled to pull out at a later time.
- - 1 cup of boiling water
- - 3 cups 100% All Bran Cereal
- - ¼ cup sugar
- - ½ cup brown sugar
- - 1 scant cup of cooking oil
- - ½ teaspoon salt
- - 2 eggs
- - 2 cups low-fat buttermilk
- - 2-3/4 cup all-purpose flour
- - 2 ½ teaspoons baking soda
- POUR: 1 cup of boiling water over 1 cup 100%Bran and set aside
- CREAM together the sugar, oil, and salt
- ADD in the eggs, buttermilk and 2 cups 100% Bran-Let all this stand
- SIFT: 2-3/4 cup plain flour with 2 ½ teaspoons of baking soda and add buttermilk mixture. Pour in the first mixture of Bran and hot water. Stir together. Add raisins or dates (optional). Grease muffin tins and bake 400 degrees for 15-20 minutes. Makes 24 muffins.
- These muffins can also be stored in the freezer