Easy Bran Muffins

Total Time

Prep: 15 min. + standing Bake: 15 min.


5 dozen

Updated: Jun. 15, 2022
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 muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place!


  • 6 cups All-Bran
  • 2 cups boiling water
  • 1 cup butter, softened
  • 3 cups sugar
  • 4 large eggs, room temperature
  • 5 cups all-purpose flour
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 1 quart buttermilk


  1. 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.
Editor's Note: Batter may be stored covered in refrigerator for 2 weeks; do not stir. Bake as directed.

Nutrition Facts

1 muffin: 131 calories, 4g fat (2g saturated fat), 21mg cholesterol, 221mg sodium, 23g carbohydrate (12g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.