6 Week Bran Muffin Recipe
Moist, sweet bran muffins that are packed with fiber but still taste incredible! You can store the batter in the fridge for last minute baking.
Ingredients
- 1 cup boiling water
- 1 cup All Bran cereal or Bran Buds
- 2 cups Bran Flakes
- 2 cups buttermilk
- ½ cup salted butter softened to room temperature
- 1 ¼ cups white sugar brown sugar also works
- 2 large eggs
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour or all purpose flour
- 2 ½ tsp baking soda
- ½ tsp salt
- ½ cup chopped pecans optional
- 1 ¼ cups chopped dates or other dried fruit
Instructions
- Stir together boiling water and cereals, and set aside to cool for 5-10 minutes.
- Preheat your oven to 375 degrees. Spray muffin cups with cooking spray.
- Stir the buttermilk into the cooled cereal mixture; set aside.
- In a large bowl, preferably with a lid, cream the butter and sugar. Beat in the eggs, then the cereal mixture.
- Whisk together the flour, soda, and salt.
- Add the dry ingredients to the large bowl. Stir just a few times. Fold in the pecans and dried fruit.
- Fill muffin cups about 2/3 full. Bake at 375° for about 15 minutes.
- Cover the rest of the batter. It will keep in the refrigerator for up to 6 weeks in an airtight container.
Video
Notes
-You will need to increase the baking time by a few minutes when using cold muffin batter. They are done when the middle of the muffin is set.
Nutrition
Serving: 1gCalories: 128kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 17mgSodium: 163mgPotassium: 109mgFiber: 2gSugar: 12gVitamin A: 201IUVitamin C: 0.4mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!