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Bran Muffins

August 1, 2014 By Adell 5 Comments

 
This mix lasts for 6 weeks in your fridge! Makes for an easy, healthy breakfast!
 

The first time I ever had these muffins was when I went to the beach with my husbands family. It was actually when we got engaged! (8 years ago this month!) So since I am not laying on Newport beach reading books all day long, I decide to make up a batch of these muffins. We don’t all go to the beach together anymore since there are so many of us now, but when we did, Nana would always make a couple batches of this mix so we could have fresh muffins every morning at the beach house. It was their tradition. And I am so glad they shared it with me!

This mix is perfect to have in your fridge during the first weeks of back to school. All you have to do is scoop the mix into the muffin tins, and bake for 20 min! Easy, peasy! One less thing for you to worry about. And you will feel good knowing your kids had a healthy, filling breakfast.

 

 

When they are hot out of the oven, slice into the top and add a piece of butter. It will melt into the muffin and then you are ready to eat!

 

5.0 from 1 reviews
Bran Muffins
 
Print
This bran muffin mix lasts for 6 weeks in your refrigerator. Makes breakfast easy and healthy plus they are delicious.
Author: Adell Goff
Recipe type: Muffins
Ingredients
  • 2 cups wheat bran (Bobs Red Mill)
  • 2 cups water
  • 2½ cups sugar
  • 1 cup shortening
  • 4 eggs
  • 1 quart buttermilk
  • 5 cups flour
  • 4 teaspoons baking soda
  • 1½ teaspoon salt
  • 4 cups All Bran (Kellogs)
  • butter (optional)
  • honey (optional)
Instructions
  1. Add the wheat bran to a large bowl. Bring the 2 cups water to a boil (in microwave or on stove top). Pour the boiling water over the wheat bran and let sit for a few minutes.
  2. Add the sugar and shortening and mix well. Add eggs one at a time alternating with the buttermilk. Beat well and then set aside.
  3. In a separate bowl, stir together the flour, soda and salt. Add this dry mixture to the wet bran mixture & stir together.
  4. Last, add the 4 cups All Bran. Stir together just until blended, but don't over stir. Put in a sealed container and refrigerate. Do not stir again.
  5. When ready to bake muffins, pre-heat oven to 375. Then fill prepared muffin tins with batter almost full. Bake muffins for 20 min. Serve warm, topped with butter and honey if desired. Slice the top of the warm muffins and add a piece of butter in the center. It will melt into the muffin nicely.
  6. Mix will last 6 weeks in refrigerator.
3.2.2925

Recipe Source: Nana’s Cookbook

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Comments

  1. Lisa says

    August 15, 2014 at 1:58 am

    How many muffins does this recipe make?

    Reply
    • bakedinaz says

      August 22, 2014 at 4:52 am

      I think around 50 muffins. But I don't have exact #. Sorry! I'll have to count how many I get next time I make a batch!

      Reply
      • Stephanie says

        February 21, 2021 at 7:30 pm

        How would you make these using only wheat bran? I’m tired of paying the high price of bran cereal.

        Reply
        • Adell says

          April 20, 2021 at 2:28 pm

          I am not sure. I haven’t ever made it without the bran cereal.

          Reply
  2. Jean says

    August 18, 2014 at 1:51 am

    these are so delicious!!!! i remember logan or somebody was so surprised that you had to add the butter yourself at the end, haha!

    Reply

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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