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Bran Muffins I

Rated as 4.58 out of 5 Stars

"This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time."
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Ingredients

servings 218
Original recipe yields 36 servings (3 dozen muffins)

Directions

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  1. Mix cereal and boiling water together in a metal bowl, and allow to cool.
  2. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
  3. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Nutrition Facts


Per Serving: 218 calories; 6.8 36.4 4 22 352 Full nutrition

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Reviews

Read all reviews 50
  1. 62 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sug...

Most helpful critical review

Good flavor, but the texture didn't turn out so good - a bit rubbery, and I was careful not to stir too much. Seems to be too much baking soda -- 5 tsp is an awful lot for this size recipe, and ...

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I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sug...

These are good, but I'd like to suggest a couple changes. #1 - use All Bran cereal for all of it. It improves the texture. You can always add raisins too. #2 - I substitute 1/2 the sugar amou...

These bran muffins are absolutely wonderful and simple to make. I scaled the recipe down to make only 9 muffins and they still came out incredibly well. We'll surely make these regularly in th...

BEST TIP: Put muffins under a glass cake saver on your kitchen counter. Family will see the "pretty muffins" and choose a visible, easy-to-grab, healthy snack over other junk foods. Also free...

This recipe is at least 40 years old! At that time they were made with 2 cups 40% Bran Flakes and 4 cups All-Bran cereal. Fond memories of eating them buttered hot out of the oven before heading...

This recipe makes moist, surprisingly light muffins. I cut the sugar back to two cups, they were still plenty sweet. I also used all Raisin Bran cereal, then added extra raisins. I also added...

I just loved this recipe... I make it often. The muffins are delicious. I did change one thing, I instead of using the two different bran cereals, I just used plan bran cereal and added my own b...

Made this recipe and it is just fabulous. I used the extra large muffin tins and filled them half full. Then I put 4 frozen blueberries and 3 frozen raspberries in each one. I then fill the m...

This recipe is great! I halfed the recipe and used all raising bran, and added 1/2 cup dry oatmeal, reduced the sugar as well. My daughter absolutely loved these! I will be making these REGUL...