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My review
Bran Muffins I
Tammy Elliott
"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 calsOriginal recipe yields 36 servings (3 dozen muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Mix cereal and boiling water together in a metal bowl, and allow to cool.
- 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.
- 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 g fat; 36.4 g carbohydrates; 4 g protein; 22 mg cholesterol; 352 mg sodium. Full nutrition
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Reviews
Read all reviews 5061 Ratings
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Most helpful positive review
2/21/2006
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
4/9/2006
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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2/21/2006
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...
2/16/2004
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...
9/3/2001
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...
1/15/2008
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...
2/3/2004
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...
3/2/2003
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...
9/9/2002
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...
5/17/2000
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...