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Freshly baked bran muffins cooling on a rack
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5 from 7 votes

6-Week Bran Muffins

At the risk of over-promising, I'm telling you this: These muffins are so moist, so delicious and versatile. This unbaked batter lasts in the refrigerator for up to 6 weeks, no kidding!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 32
Calories: 229kcal
Author: Mary Hunt

Ingredients

  • 4 eggs
  • 2 ¼ cups white, granulated sugar
  • 1 cup butter melted; or substitute vegetable oil
  • 4 cups buttermilk
  • 4 cups all-purpose flour
  • 5 tspns baking soda
  • ½ tspn salt
  • 1 cup raisins (optional) craisins, or other dried fruit
  • 5 ⅓ cups Kellogg’s All-Bran Original, Bran Buds, Rasin Bran or other wheat bran cereal

Instructions

  • Put eggs, sugar and butter in a large bowl; whip with a wire whisk to mix. Whisk in buttermilk; mixture will look curdled. Add flour and baking soda. Whisk until just mixed. Stir in bran.
  • Scrape batter into a refrigerator container. Cover and refrigerate. (If you want to bake batter without storing, let it stand 15 to 20 minutes for bran to soften.) 
  • To bake: Heat oven to 375 F. Grease muffin cups or use foil baking cups. Stir batter gently to mix. Scoop 1/4 cup into each muffin cup. For baking just a few, a toaster oven works fine. Bake about 20 minutes, or until springy to the touch in the center. Let cool 5 minutes before serving hot.

Nutrition

Serving: 1muffin | Calories: 229kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 210mg | Fiber: 4g | Sugar: 17g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 3mg