Buttermilk Bran Muffins

I’ve been baking these Buttermilk Bran Muffins for years. Tender and full of fiber, they’re a fabulous way to start the day!

Buttermilk Bran Muffins | Tender, sweet and delicious!

Buttermilk Bran Muffins

I have an old index card with a recipe for “6 Week Buttermilk Bran Muffins” which I received at one of my bridal showers…eons ago. It looks quite splattered after years and years of use. Then, one day I couldn’t find Nabisco 100% Bran on the cereal shelves anymore. My days of making this batter which could sit in the fridge for up to 6 weeks, allowing you to prepare fresh buttermilk bran muffins on a whim, seemed to be finished. I never did get behind the idea of baking these past the 24-hour mark, but they were quite tasty and a staple at our house.

Buttermilk Bran Muffins (5)

Pick up some All-Bran

I started using unprocessed miller’s bran to make these muffins, but Katie, the primary consumer, didn’t think they were quite as good as our old standard. So I went back to the old recipe and tweaked by using All-Bran. These bran muffins freeze marvelously, so make this humongous batch and stock your freezer.Buttermilk Bran Muffins | Tender, sweet and delicious!

Tip of the Day

Buttermilk Bran Muffins

Serves 5 dozen     adjust servings

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Tender, sweet and delicious fiber-filled muffins!

Ingredients

  • 6 cups All-Bran, divided
  • 2 cups boiling water
  • 1 1/2 cups sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil (or 2 sticks butter, melted)
  • 4 eggs
  • 1-quart buttermilk
  • 5 cups flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 3 carrots, grated, or dried fruit of choice, optional

Instructions

  1. Preheat oven to 400º. Line muffin tins with paper liners.
  2. Combine 2 cups of All-Bran with 2 cups boiling water and set aside.
  3. In a large mixing bowl, combine sugars, oil, and eggs. Add buttermilk and reserved softened All-Bran and mix well. Add flour, baking soda, salt and remaining 4 cups of All-Bran. Mix until just combined. Mix in carrots.
  4. Fill muffin cups about ⅔ full. Bake for about 20 minutes. Allow to cool slightly before removing to wire rack to finish cooling.

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Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 1315kcal Calories from fat 453
% Daily Value
Total Fat 50g 77%
Saturated Fat 5g 25%
Transfat 0g
Cholesterol 136mg 45%
Sodium 1695mg 71%
Carbohydrate 193g 64%
Dietary Fiber 3g 12%
Sugars 98g
Protein 24g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Did you make this recipe?
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Tip of the day: If you have enough leftover batter for just one or two muffins, place paper liners in a ramekin or two, fill and bake with your tin.Buttermilk Bran Muffins | Tender, sweet and delicious!

Photo circa 2012

Comments

  1. Do you sift your flour for these muffins? Is the brown sugar dark?

    • Hi, Susan,
      No, I don’t sift the flour. And I use regular brown sugar…but dark brown would be yummy, too.
      Hope you enjoy! I just made a batch on Thursday 🙂

  2. Hi, should my muffins be a light pale color? All bran muffins I see are ‘mocha brown’ in color- what could I have done wrong?

    • These muffins aren’t dark dark brown like bakery bran muffins. Are they much lighter than the muffins in the photo? Did you use the full 6 cups of All-Bran? I imagine you did or your muffins might not have baked correctly. I hope they were tasty!

  3. The color and crowns on these muffins are absolutely perfect!

  4. Such perfect-looking bran muffins!

  5. Do you have (or did I miss it) the nutritional info for these? I made them and they are delicious!

    • Hi, Ron,
      I’m sorry, I don’t have that info. Most online calculators that I know about aren’t especially reliable. They aren’t particularly healthy, though! I’m glad you enjoyed them!!

  6. Connie Jo says:

    Have you ever tried substituting applesauce for some of the oil?

    • I have not, Connie Jo, but I think it would work. I’d start with a smallish amount (maybe 1/4 of the oil) and if they turn out, you could increase with a larger percentage. Let me know if you try the substitution. Thanks!

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