My Favorite Bran Muffins Recipe

My Favorite Bran Muffins Recipe photo by Taste of Home

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After trying dozens of bran muffin recipes, I developed this one myself, and have used it again and again! These muffins are easy to make and convenient, since you can prepare the batter days ahead of time. When we're expecting company, I pour the prepared batter into tins and have hot muffins ready by the time the coffee's perked.

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My Favorite Bran Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 24 Servings

15 20 35

Ingredients

1-1/4 cups All-Bran
1 cup toasted wheat germ
1 cup packed brown sugar
2-1/2 cups whole wheat flour
2-1/2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon grated orange peel
2 eggs, lightly beaten
1/2 cup honey
1/4 cup molasses
1/2 cup vegetable oil
2 cups buttermilk
1 cup boiling water

Directions

In a large bowl, combine the first seven ingredients; set aside. Combine the eggs, honey, molasses, oil, buttermilk and boiling water; mix well with dry ingredients. Fill greased muffin cups two-thirds full.
Bake at 350° for 20-25 minutes. Batter may be made ahead and stored in refrigerator for up to 1 month. Yield: 2 dozen.

Nutritional Facts 1 serving (1 each) equals 185 calories, 6 g fat (1 g saturated fat), 19 mg cholesterol, 228 mg sodium, 31 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as My Favorite Bran Muffins in Reminisce March/April 1991, p35

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas