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+ servings
Bran Muffin cut in half with butter spread.
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5 from 9 votes

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
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: bran muffins, Breakfast, muffins
Servings: 72
Calories: 100kcal
Author: Echo Blickenstaff

Equipment

  • Hand Mixer

Ingredients

  • 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)

Instructions

  • Preheat oven to 375 degrees.
    Dissolve baking soda in the 2 cups of boiling water. Set aside to cool.
    Bowl of water and baking soda for Bran Muffins.
  • In a large bowl, cream butter and sugar together with an electric mixer. Beat in the eggs.
    Mixing bowl with paddle attachment with butter and sugar mixture for Bran Muffins.
  • Stir in the cereals, flour, and then add the buttermilk.
    Mixing bowl with flour added to Bran Muffin batter mixture. Mixing paddle on the side.
  • 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.
    Mixing bowl with baking soda water added to Bran Muffin batter.
  • 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.
    Filling muffin cups with a cookie scoop of Bran Muffin batter.
  • 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.
    Cooling Bran Muffins on a cooling rack.

Notes

  • This makes approximately 6 dozen muffins. Remaining batter can be kept covered in the refrigerator for up to 6 weeks.
  • 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.
  • Thaw on the counter, in the freezer bag, for approximately 30 minutes before serving.

Nutrition

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