Bran muffins are an all time breakfast favorite of many people for good reason. It’s a quick and filling breakfast packed with healthy fiber that will get you out the door fast, or a breakfast that you can eat on your commute to work or school!
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Bran Muffins are Packed With Fiber
Bran muffins are a great source of fibre and adding extra fibre into your diet can benefit your health in a couple of ways such as lowering cholesterol levels, helping your body maintain a health weight, and reducing your risk of heart disease. Eaten in moderation these bran muffins are a great start to your morning routine.
How to Store and Freeze Bran Muffins
These bran muffins are definitely a great muffin to make and store ahead of time for quick breakfasts and school or work lunches.
To store them, place in an airtight container and keep at room temperature for up to 3 days. DO NOT refrigerate, they will harden like a stone!
To freeze them, place in a freezer-safe bag and freeze for up to a month. I personally find that if you keep them in the freezer too long, they start to taste freezer-burnt.
What is a 6 Week Muffin
These bran muffins are technically a 6 week muffin which means you can make the batter and keep it refrigerated for up to 6 weeks!
The reason why the 6-week muffin batter is so great is that the batter is already made! All you have to do is pop in the oven as few, or as many muffins as you want to bake up fresh that morning!
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- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Baked Goods
- Karlynn Johnston
- 4 cups bran flakes cereal
- 2 cups bran buds cereal
- 2 cups boiling water
- 1 cup butter softened
- 1 cup granulated sugar
- 2 cups brown sugar packed
- 4 large eggs
- 4 cups buttermilk
- 1/4 cup fancy molasses
- 5 cups all purpose flour
- 2 tablespoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups raisins optional
- In a large bowl, combine the bran cereals and the boiling water. Let stand and soften.
- Get out an extra large lidded bowl ( the largest Tupperware is the most common one used). Using a hand mixer or a wooden spoon, cream the butter and sugars together until blended completely.
- Add in the eggs and beat well, until the mixture is light and creamy.
- Stir in the buttermilk and molasses, and mix until combined.
- Add in the softened cereal mixture and stir to combine.
- In another bowl, whisk together the flour, baking soda, baking powder, salt and raisins.
- Add the dry mixture to the batter in the large Tupperware bowl.
- Stir until JUST combined.
- Cover tightly and store in the refrigerator.
- It will keep for up to six weeks.
To Bake Fresh
- Preheat your oven to 400 °F. Lightly grease muffins tins, or use paper liners.
- Stir the batter and fill the muffin cups 2/3 full with batter.
- Bake in the oven for 15-20 minutes, until the muffin tops spring back when lightly touched and a toothpick inserted into the middle comes out clean.
- Remove and place on cooking racks to cool.
- A half batch of this will make 12 of the oversized or bakery sized muffins. they will need 5-10 extra minutes baking at 375° if you do oversized muffins.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.