All Bran Muffins
These old-fashioned, hearty homemade bran muffins are moist, flavorful, and are made with both Bran Flakes and All-Bran for an ultra-high fiber breakfast option. The bran mixture is made in one bowl and is considered an overnight batter, as it should be refrigerated for at least 12 hours, but a full 24 hours or more is recommended.
Servings: 15
Calories: 255kcal
Equipment
- Large mixing bowl
- Muffin tin
- Cupcake liners optional
Ingredients
- 1 cup boiling water
- 1 cup Bran Flakes
- 2 eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups buttermilk
- 2.5 cups all-purpose flour
- 2 ½ teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups All-Bran cereal (sticks)
Instructions
- Add the bran flakes to a bowl and pour the boiling water over top. Set aside to soften for 5 minutes.1 cup Bran Flakes, 1 cup boiling water
- In a large bowl, whisk together the eggs, sugar, oil, vanilla, and buttermilk. Add the bran mixture, whisking constantly.2 eggs, 1 cup granulated sugar, ½ cup vegetable oil, 2 teaspoons vanilla extract, 2 cups buttermilk
- In another bowl, whisk together the flour, baking soda and salt and set aside.2.5 cups all-purpose flour, 2 ½ teaspoons baking soda, ½ teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix until combined. Then, fold in the All-Bran.2 cups All-Bran cereal
- Cover or transfer the mixture to a sealed container and refrigerate the mixture for at least 8 hours. 24 hours to two days is best.
- Prepare two muffin tins with cupcake liners (or grease the wells) and fill completely with batter.
- Bake in the center of a pre-heated 400°F oven for 13-17 minutes until the tops are no longer wet.
Video
Notes
The mixture will keep, refrigerated, for 6 weeks. Do not stir after the initial creation of the batter.
If the baking soda is clumpy, sift it into the flour and salt, then whisk.
The batter may look lumpy and not all flour bits will mix in completely. This is normal.
A TCP favorite way to eat these:
Make in “Cow Patty” form (muffin tops) by dropping ½ cup spoonful of bran muffin batter onto a greased cookie sheet. Bake in the center of a pre-heated 375°F oven for 10-15 minutes until the tops are no longer wet. 6 patties fit on a large sheet pan.
Serve the patties bottom side up, slathered with salted butter.
Nutrition
Calories: 255kcal | Carbohydrates: 40g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 340mg | Potassium: 176mg | Fiber: 4g | Sugar: 17g | Vitamin A: 299IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 3mg
