All Bran Muffins
These All Bran Muffins are a favorite breakfast in our family. Perfect for families on the go that want something healthy and delicious.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: bran muffins, Breakfast, muffins
Servings: 72
Calories: 100kcal
Author: Echo Blickenstaff
- 5 teaspoons baking soda
- 2 cups boiling water
- 1 cup butter
- 2 cups sugar
- 4 large eggs
- 4 cups All-Bran cereal
- 2 cups Bran Flakes cereal
- 5 cups flour
- 1 quart buttermilk
- Raisins, craisins, nuts, chopped dates (optional)
Preheat oven to 375 degrees.Dissolve baking soda in the 2 cups of boiling water. Set aside to cool. In a large bowl, cream butter and sugar together with an electric mixer. Beat in the eggs.
Stir in the cereals, flour, and then add the buttermilk.
When buttermilk is blended in well, add the soda water.If you are adding dried fruit or nuts, mix them in after the soda water. Fill greased muffin tins about 3/4 full with batter and bake for 25-30 minutes, or when muffin tops begin to lightly brown. Cupcake liners can also be used.
Serve warm or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 5 months.
- This makes approximately 6 dozen muffins. Remaining batter can be kept covered in the refrigerator for up to 6 weeks.
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To freeze batches of muffins, place the completely cooked place the muffins in a single layer on a baking sheet and freeze for 30 minutes. Put the frozen muffins in a freezer bag and seal them as airtight as possible.
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Thaw on the counter, in the freezer bag, for approximately 30 minutes before serving.
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 132mg | Potassium: 73mg | Fiber: 1g | Sugar: 7g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg