I’ve been baking these Buttermilk Bran Muffins for years. Tender and full of fiber, they’re a fabulous way to start the day!
Once touted a 6-week Bran Muffin Recipe or Refrigerator Bran Muffins, this same muffin batter could be stored in the refrigerator for up to a month and a half so fresh muffins could be baked up each morning!
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.
All-Bran Bran Muffin Recipe
Once I used unprocessed miller’s bran instead of the defunct Nabisco cereal, but Katie, the primary consumer, didn’t think they were quite as good as our old standard bran muffins. So I went back to the old recipe and tweaked by using all All-Bran instead of two bran cereals. These refrigerator bran muffins freeze marvelously, so make this humongous batch and stock your freezer. Try these Blackberry Bran Muffins for a delicious alternative!
Although bran muffins sound healthy and do contain fiber and nutrients, like most muffins, they are sweetened with sugar plus contain vegetable oil. Adding shredded carrots or even raisins adds some nutritional benefit, and substituting half the oil with applesauce can decrease the fat and calorie content. Eating a bran muffin on occasion is OK as long as you realize they aren’t healthy per se.
Can You Freeze Bran Muffins?
Yes, these freeze beautifully. Just cool completely and place them in airtight containers or freezer-safe Ziploc bags. Freeze up to 3 months.
What Is Bran?
Bran or “millers bran” is the outer husk of cereal grains like wheat. Bran contains indigestible fiber and contains B vitamins, protein, iron, fiber, carbohydrates, and fatty acids. Refining wheat to make white flour removes the bran and reduces its nutritional content.
Tip of the Day
PRO-Tip: 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.
More Muffin Recipes You’ll Love:
- Double Cherry Muffins
- Cinnamon Zucchini Muffins
- Raspberry White Chocolate Muffins
- Sour Cream Blueberry Muffins
- Plus, this Peach Soda Bread is another terrific quick bread recipe
- More Breakfast Recipes
- 6 cups bran cereal, divided (I use All-Bran cereal)
- 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
- Preheat oven to 400º. Line muffin tins with paper liners.
- Combine 2 cups of All-Bran with 2 cups boiling water and set aside.
- 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.
- Fill muffin cups about 2/3 full. Bake for about 20 minutes. Allow to cool slightly before removing to wire rack to finish cooling.
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Serving Size:1 muffin
Amount Per Serving: Calories: 154 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 16mg Sodium: 278mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 12g Sugar Alcohols: 0g Protein: 3g
Photo circa 2012. Photos and text updated in 2017.