Add a healthy boost to your day with these old-fashioned super moist Bran Muffins made with buttermilk and All-bran cereal!
You know, Bran Muffins and prunes have gotten a pretty bad wrap over the years, but for me, these muffins bring back so many good childhood memories during a time when my family lived in Holdenville, Oklahoma. Our next-door neighbor was an elderly woman in her 90’s. She lived alone and my mother would check in on her from time to time and also mow her yard for her. Her name was Mrs. Cummings and she used to bake the most delicious Bran Muffins and send them over to our house. I remember eating them often and loved them so much! She shared her recipe with mom and we’ve made them ever since. They are sweet, soft and very moist. The buttermilk in this recipe really adds to the tenderness of these muffins.
Tips for baking the best Bran Muffins:
- For best results, Kellogg’s All-Bran cereal is the best to use for this recipe for the best texture. Other cereals will work, but you won’t have the same tenderness and flavor.
- After baking and cooling the muffins, you can freeze the muffins individually by double wrapping them in plastic wrap and keeping them in the refrigerator for up to a month. Alternatively, this batter will keep for up to a week, covered in the refrigerator. You can scoop and bake as much as you need when you need it.
- Just like with any quick bread, do not overmix your batter, overmixing will cause your muffins to be dense and chewy.
Try these other breakfast favorites!
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- 1 cup Boiling Water
- 3 cups All-Bran Cereal
- 1 cup Sugar
- ½ cup Shortening
- 2 Eggs
- 2 ½ cups Flour
- 2 ½ tsp Soda
- ½ tsp Salt
- 2 cups Buttermilk
- Preheat oven to 400 degrees.
- Pour boiling water over 1 cup cereal. Stir and set aside to cool.
- Cream sugar and shortening until light and fluffy.
- Add eggs one at a time beating well.
- Combine flour, soda, and salt.
- Add to creamed mixture alternately with buttermilk. Stir lightly.
- Blend in cereal/water mixture and two remaining cups of cereal.
- Cover and store in refrigerator until ready to use (up to 2 to 3 weeks).
- When ready to bake, fill greased muffin tins 2/3 full.
- Bake at 400 for 20 minutes.
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