All Bran Muffins
User Reviews
5
All Bran Muffins
Description
This recipe starts by dissolving baking soda in boiling water to activate it before adding to the batter, which contains butter creamed with sugar, eggs, bran cereals, and flour mixed with buttermilk. The combination of all-bran cereal and bran flakes adds substantial fiber and a hearty texture. The muffins bake until lightly browned on top, ensuring a cooked-through but moist interior. Optional dried fruit and nuts add chew and flavor complexity.
The muffins are filling and dense, well-suited to complement morning coffee or as a wholesome snack. Cups liners can be used for easy handling. Properly stored in an airtight container, they keep for several days in the fridge, or can be frozen for up to five months.
Batch freezing is achieved by first freezing muffins in a single layer to prevent sticking, then sealing in freezer bags. Thawing is quick, about 30 minutes at room temperature, preserving texture and flavor.
Ingredients
- 5 teaspoons baking soda
- 2 cups water boiling
- 1 cup butter
- 2 cups sugar
- 4 large egg
- 4 cups all-bran cereal
- 2 cups bran flakes cereal
- 5 cups flour
- 1 quart buttermilk
- raisin optional, nuts and dates chopped
- craisins
- nut
- date
Instructions
- Preheat oven to 375 degrees.Dissolve baking soda in the 2 cups of boiling water. Set aside to cool.
- In a large bowl, cream butter and sugar together with an electric mixer. Beat in the eggs.
- Stir in the cereals, flour, and then add the buttermilk.
- When buttermilk is blended in well, add the soda water.If you are adding dried fruit or nuts, mix them in after the soda water.
- Fill greased muffin tins about 3/4 full with batter and bake for 25-30 minutes, or when muffin tops begin to lightly brown. Cupcake liners can also be used.
- Serve warm or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 5 months.
Notes
- This recipe yields approximately 6 dozen muffins, making it ideal for large groups or freezing.
- Leftover batter can be refrigerated covered for up to 6 weeks, allowing for gradual use.
- For freezing, first freeze fully baked muffins in a single layer for 30 minutes, then store airtight in freezer bags to preserve freshness.
- Thaw frozen muffins on the counter inside the freezer bag for about 30 minutes before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 132mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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