Big Batch Bran Muffins

This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories.

Ready In:
45mins
Yields:
Units:

ingredients

directions

  • In a bowl, combine the bran, cereal, boiling water and let sit for 30 minutes.
  • Combine the sugar, buttermilk vegetable oil, molasses, eggs in another bowl.
  • In another bowl, combine the flour, baking soda, salt and the raisins. Add the bran and cereal; stirring well to combine.
  • Add the dry ingredients to the flour mixture.
  • Bake in a 375°F oven for 25 minutes or until cooked.
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@Abby Girl
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@Abby Girl
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"This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories."
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  1. Rose is Rose
    I am pleased to be able to be the first reviewer for this recipe! I have baked many different recipes of a similar type -- all with the same results. Mostly, these kind of muffins were almost always too wet and sticky, even after being baked. This one intrigued me because it took equal proportions of natural bran and bran cereal and less molasses and buttermilk. I followed directions exactly except for two very small changes. For leavening, I used 3 teaspoons of baking powder and 1 teaspoon of baking soda as I was afraid that 5 teaspoons of baking soda would be too much. I also plumped the raisins with additional boiling water and then drained them well. These baked up beautifully! They were moist, had nicely rounded tops, and had a firm texture. I baked them all at once, so cannot speak to leaving the batter in the fridge for an extended time. I did return the batter to the refrigerator between batches to slow down the action of the baking powder and baking soda. I ended up with about 3 1/2 dozen muffins. Abby Girl, I don't know where you got this recipe from, but am so happy that you posted it! Thank you - it's a keeper!!
    Reply
  2. Abby Girl
    This recipe is very flexible. Sometimes, if I have oat bran hiding in my cupboards, I will use that in place of some of the bran. This makes up a large batch that can sit in the fridge for up to a month or bake up and freeze. I have a 6 muffin tin that I will make up fresh muffins in the morning, using my toaster oven. You could use applesauce in place of some of the vegetable oil to lower the calories.
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