Buttermilk Bran Muffins
These Buttermilk Bran Muffins (with nuts, chocolate chips, raisins, cranberries, or coconut) makes 4 dozen (batter stores for up to 6 weeks). Makes 4 dozen muffins (48).
Ingredients
- 4 cups All Bran Cereal
- 2 cups All Bran Buds
- 2 cups boiling water
- 2 ¼ cups sugar
- 1 cup vegetable oil
- 4 eggs, beaten
- 1 quart buttermilk, (4 cups)
- 1 tsp vanilla extract
- 4 ⅔ cups flour
- 1 ½ tsp. salt
- 5 tsp. baking soda
Optional additions:
- cranberries, blueberries, raisins, currants, nuts, chocolate chips, coconut
- 2 Tbsp honey, for drizzling after baked (optional)
Instructions
- In a medium bowl, add both kinds of bran cereal. Pour boiling water over the bran and set aside.
- In a large bowl, mix together the sugar, oil, eggs, buttermilk, and vanilla until combined.
- Add the bran mixture to the egg mixture and stir. Then add the flour salt and soda. Using a wooden spoon, mix it all together until well combined.
- Do not stir batter again. (Mixture may be stored, covered, in a nonmetal bowl in refrigerator for up to 6 weeks.)
Baking the muffins:
- Preheat oven to 400 degrees. Prepare muffin tins with cooking spray (or you can use paper muffin tins).
- When ready to bake, with each batch, add your favorite optional ingredients: Cranberries, blueberries, raisins, currants, nuts, chocolate chips, or raisins. These additional ingredients are OPTIONAL.
- Fill greased muffin pans ⅔ full. Bake for 15-20 minutes.
- When hot out of the oven, drizzle the muffins with honey. It's a lovely, delicious touch that everyone loves!
Notes
Reposted from April 2018.
Nutrition Facts
Calories: 321kcal, Carbohydrates: 52g, Protein: 7g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 32mg, Sodium: 494mg, Potassium: 249mg, Fiber: 5g, Sugar: 25g, Vitamin A: 375IU, Vitamin C: 3mg, Calcium: 114mg, Iron: 4mg