Country Bran Muffins
Submitted by badder
Hearty bran muffins packed with fiber from bran flakes and all-bran cereal. Make-ahead batter stores in the fridge for fresh-baked muffins all week.
YIELD
8 servingsPREP
25 minCOOK
25 minREADY
60 minThese aren’t your sad, cardboard health muffins.
They’re tender, lightly sweet, and loaded with two types of bran for serious staying power. The secret is soaking the bran flakes in boiling water first, which softens them so you get moist muffins instead of dry hockey pucks. Buttermilk adds tang and keeps everything tender.
Best part? The batter stores in the fridge for days, so you can bake off a few muffins at a time and have hot, fresh breakfast without doing all the work every morning. Just scoop, bake, and go.
Pro Tips
- Let the bran flakes soak the full 10 minutes. This step is crucial for moisture
- Don’t overmix once you add the dry ingredients. Stir just until combined or you’ll get tough, dense muffins
- Fill muffin cups only ⅔ full. These rise quite a bit and you don’t want overflow
- Store batter in an airtight container in the fridge for up to a week. Stir gently before scooping
- Serve hot with butter and jam for the full country breakfast experience
Ingredients
Directions
Combine 40% Bran Flakes and boiling water in bowl.
Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside.
Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each addition.
Stir in Bran Flakes mixture and all-bran into creamed mixture.
Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten.
Spoon batter into well-greased 1½-inch muffin-pan cups, filling 2/3rds full.
Bake in 400℉ (200℃) oven 25 minutes or until golden brown.
Serve hot with butter and jam.
NOTE: Batter can be stored for a few days in the refrigerator.
Bake as directed.
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