Bran Muffins

Bran Muffins 1I think there must be about a million different bran muffin recipes floating around out there, and probably everyone has their own personal favorite.  This is mine.  It’s moist, chewy, and hearty.  I usually make it with all-purpose flour but occasionally make it with white whole wheat flour which gives it a denser texture.  I like it just plain ~ no raisins or nuts or anything else added to it.  I try to keep bagged muffins in our freezer so my husband can grab one or two to take to work with him for a mid-day snack.  This muffin holds together well and is one he likes for his snacks.

Bran Muffins 2


Bran Muffins

Yield: about 2 dozen muffins

Bran Muffins


  • 1 cup boiling water
  • 3 cups All-Bran Original cereal
  • 1/2 cup melted butter {or canola oil}
  • 1-1/2 cups sugar
  • 2 large eggs, beaten
  • 2 cups buttermilk
  • 1 tablespoon baking soda
  • 1 tablespoon sea salt
  • 2-1/2 cups all-purpose flour {or white whole wheat flour}


  1. Preheat oven to 400 degrees.
  2. Prepare muffin pan with paper cup liners or grease and flour.
  3. In a large mixing bowl ~ add the All-Bran cereal and then pour the boiling water over the cereal. Stir to mix well and allow to stand until the water is absorbed and the cereal is well moistened.
  4. Stir in the melted butter until well combined.
  5. Add in the sugar, eggs, and buttermilk; stir well.
  6. Gently stir in the baking soda and salt.
  7. Add the flour, 1 cup at a time, and gently stir just until combined.
  8. Spoon the batter into the muffin cups, filling each three-quarters full.
  9. Bake about 20 minutes or until an inserted toothpick comes out clean.
  10. Remove from oven, allow to cool in pan for about 1 minute, then remove to cool.




{Click here to see where I link up.}

Enter your email address:

Delivered by FeedBurner

Print Friendly, PDF & Email

No comments yet.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Powered by WordPress. Designed by Woo Themes