Bran Muffins I

Bran Muffins I

These easy to make muffins are a great breakfast treat. Make them when you have extra bran cereal on hand, they can be stored in the freezer for up to 3 months. I add just a touch of cinnamon and sugar but feel free to experiment with different flavor combinations like adding nuts or chocolate chips. These muffins are also vegan and gluten-free!

Recipe Summary test Servings: 36 Yield: 3 dozen muffins


1 ½ teaspoons salt

1 cup shortening

4 cups whole bran cereal

2 cups raisin bran cereal

5 cups all-purpose flour

3 cups white sugar

4 eggs

2 cups boiling water

5 teaspoons baking soda

4 cups buttermilk


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; protein 4g; carbohydrates 36.4g; fat 6.8g; cholesterol 21.8mg; sodium 352mg.

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