Print Options

Back to Easy Bran Muffins >

Include these items:

Select reviews >

Taste of Home Logo

Easy Bran Muffins

 Easy Bran Muffins
Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches.” By the way, Peggy also entered muffin
60-72 ServingsPrep: 15 min. + standing Bake: 15 min.

Ingredients

  • 6 cups bran cereal (not flakes)
  • 2 cups boiling water
  • 1 cup butter, softened
  • 3 cups sugar
  • 4 eggs
  • 5 cups King Arthur Unbleached All-Purpose Flour
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 quart buttermilk

Directions

  • Combine cereal and water; let stand 10 minutes. In a bowl, cream
  • butter and sugar. Add the eggs, one at a time, beating well after
  • each addition. Combine flour, baking soda and salt; add to creamed
  • mixture alternately with buttermilk. Fold in cereal mixture. Fill
  • greased or paper-lined muffin cups two-thirds full. Bake at 400°
  • for 15-20 minutes. Yield: 5-6 dozen.
Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed.
Nutritional Facts: 1 serving (1 each) equals 109 calories, 3 g fat (2 g saturated fat), 19 mg cholesterol, 177 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.