Bran Muffins
Recipe type: Muffins
This bran muffin mix lasts for 6 weeks in your refrigerator. Makes breakfast easy and healthy plus they are delicious.
  • 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)
  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.
Recipe by Baked in AZ at