This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

Dee
Advertisement

Ingredients

216
Original recipe yields 216 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.

    Advertisement
  • Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.

  • Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Nutrition Facts

106.2 calories; 1.9 g protein; 17.6 g carbohydrates; 10.9 mg cholesterol; 149.9 mg sodium. Full Nutrition

Reviews (137)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/10/2008
First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly. Read More
(192)

Most helpful critical review

Rating: 3 stars
01/02/2012
I made this last year and was SHOCKED at how much it made. It was WAY too much batter even for a family of 6. I didn't have a bowl large enough to store the batter. It took a large disposable 9x13 deep dish pan just to store 1/2 the batter (not including the bran cereal!!!). I did get 1/2 the batter cooked up (it was all I could fit into a gigantic canning pot at the time) and it was pretty good. Just be warned- this recipe needs to be MAJORLY scaled back unless you have a large supply of canning pots to cook it in! Read More
(4)
159 Ratings
  • 5 star values: 117
  • 4 star values: 33
  • 3 star values: 3
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
08/10/2008
First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly. Read More
(192)
Rating: 5 stars
08/10/2008
First off, do NOT try to cream the fat & sugar with the buttermilk. What a mess! Cream the fat & sugar. Then mix in the egg(s) and THEN stir in the buttermilk. Also, this never says what size of muffin tin is a 'serving' which completely changes your baking time. That being said....I really love the taste of these muffins! I think for anyone who said they were bland, I think it's because of the type of cereal they used. I substituted the shortening with 1/2 applesauce & 1/2 butter. I used raisin bran cereal and threw in a tablespoon of vanilla extract with the buttermilk (which really was 1 Tablespoon lemon juice to 1 cup of skim milk because I didn't have buttermilk). Half wheat flour, half all purpose. I changed this to 36 servings (which really turned out to be 24 on a regular sized muffin tin). I baked them for 18 minutes. They turned out perfect. Thankfully the next time I won't follow the directions blindly. Read More
(192)
Rating: 5 stars
06/28/2005
Wonderful!!! I did add Molasses the first time I made them. The second time I added honey and vanilla ( ran out of molasses). Even those at work who say they do not like bran muffins LOVE this recipe. Extremely easy to make and versatile. You can add just about any dried fruit to it and they come out even better!!!! We have tried raisins cranberries and even dried mango and apricots... Yumm mm Yummmmm!! Read More
(101)
Advertisement
Rating: 5 stars
09/05/2007
My mom made these for us as kids. I now make them for my kids. My absolute favorite thing to do with this is something we did as kids. My mom always had a big bowl of it in the fridge. we took a big glump of it and put it in the microwave. cook it until it's not shiney. Pour a little milk over the top of it and you have a quick super yummy hot healthy breakfast. These are very versatile muffins. I like to get creative with different kinds of grain cereal. The first 6 cup should be something like All bran the other 12 can be anything from shredded wheat to granola. Granola is really yummy. I've added all kinds of dried fruits. I like to have a batch in my fridge around the holidays. It's super easy to make up a dozen to give to friends and family as gifts. It's the perfect quick fix Read More
(71)
Rating: 5 stars
10/15/2005
I've been trying literally dozens of bran muffin recipes lately trying to find a favorite and so far this is it. I skipped the whole step involving breaking up the bran cereal into two parts and just crushed up all of it at once into the boiling water. I also scaled this down to 12 servings and made giant "texas muffins". YUM! Read More
(64)
Rating: 4 stars
09/27/2003
Recipe is very tasty! I got a lot of compliments. You don't need to use those paper liners the muffins tip right out of the muffins tins. I baked all the muffins at one time since I've got a chest freezer to store them. Next time I make this recipe I'm going to cut it in half as I do not have a bowl large enough to hold the entire recipe. Read More
(41)
Advertisement
Rating: 4 stars
08/28/2007
We really like these for using up stale bran cereal. I've tried different kinds and they all seem to work! I down size to 1/6th and it makes 24 muffins perfectly. I also don't use the liners as they are really unnecessary. I like to add different things to the tops of them before they bake, they bake up very well this way... sometimes I add chopped walnuts, sometimes dried cranberries or raisins, always add a little bit of raw sugar to give it a finished crunch/bakery style top. Read More
(36)
Rating: 5 stars
03/12/2008
This recipe brings back some fond memories of my daughter when she was little. I always had this batter in the fridge and I popped six of these in the oven moments before she and her friends were due home from school. She arrived home everyday to the smell of these baking, and as soon as she changed her clothes she and her buddies each munched on a hot muffin with a tall glass of cold milk. To this day whenever we run into any of her friends from the old neighborhood, they remind me of the great smells and flavors from our house after school. Now I take this batter to work once a week and bake them in the kitchen mid day to share - there is never a crumb left. Read More
(28)
Rating: 5 stars
01/04/2007
SO GOOD. I have never liked bran muffins before but this recipe is a keeper for SURE. I usually scale it down to 18 and it makes 12 medium-small muffins. I bake for a smidge over 19 minutes and they turn out perfect. I like to add craisins and pecans too so these treats end up tasting great and only have about 160/170 calories a muffin! Read More
(23)
Rating: 5 stars
06/04/2005
For those of you who are wheat intolerant I used Heritage Flakes by Nature's Path and they turned out wonderful Read More
(19)
Rating: 3 stars
01/02/2012
I made this last year and was SHOCKED at how much it made. It was WAY too much batter even for a family of 6. I didn't have a bowl large enough to store the batter. It took a large disposable 9x13 deep dish pan just to store 1/2 the batter (not including the bran cereal!!!). I did get 1/2 the batter cooked up (it was all I could fit into a gigantic canning pot at the time) and it was pretty good. Just be warned- this recipe needs to be MAJORLY scaled back unless you have a large supply of canning pots to cook it in! Read More
(4)