Total Time
35mins
Prep 20 mins
Cook 15 mins

This is a large quantity recipe for keeping in the fridge, and my favorite bran muffin. Great for a quick and easy breakfast.

Ingredients Nutrition

Directions

  1. Use a large (3-4 qt.) bowl to mix dry ingredients.
  2. Stir in buttermilk, oil and eggs, mix well.
  3. May be stored up to 4 weeks in refrigerator, tightly covered.
  4. To bake, fill greased muffin cups 2/3 full.
  5. Bake at 400 degrees 12-15 minutes, until done.
  6. Can be made, frozen and reheated in a microwave.
  7. Add nuts, raisins, currants, chopped fresh apple etc.
  8. each batch, or crumb toppings.

Reviews

(2)
Most Helpful

If you have any reservations about trying a whole bran type muffin, you should try these! LIght on the inside and just a little crisp on the outside. We used dried cranberries and sliced almonds in ours, but you could really be creative and pick your favorites. I may add some flax seed next time just for kicks! Thank you for sharing!

MommaEllen April 15, 2008

It's nice when something so healthy tastes so good! I love any baked goods made with buttermilk - they're so tender, and I love the nutty taste of wheat germ. These are versatile, too; you can add all sort of little extras to the batter. I did make drastically less of this recipe than listed; there are only two of us and I'm not really a fan of long-term freezing.

EdsGirlAngie November 19, 2003

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