Bran muffins have a long history in our family. My grandma is the one to blame really, we would come to visit her and she would stuff us full of these warm delicious muffins while proclaiming their health benefits.
We have made these a bit healthier with the addition of real butter instead of shortening and adding freshly milled white wheat flour.
This recipe is one of my favorites because it is super easy to mix together and the batter stores for up to 2 weeks in the fridge. My little 2 year old loves to make “uffins” with me and not having to navigate a full baking episode which inevitably means a full kitchen cleaning episode is a great trick.
I can mix these up before he is up or while he naps and have it on hand for a quick project with him, and then wait the tortuous 20 minutes these take to bake while the smells waft through the house.
These are a go-to breakfast staple in our house and are delicious smeared with butter, cream cheese or peanut butter for an added protein boost! If you are on a no refined sugar diet we have also made these even healthier over here.
- 6 cups bran (2 cups Nabisco 100% bran and 4 cups Kelloggs All Bran OR 2 cups 100% Bran, 2 cups All bran and 2 cups Raisin Bran)
- 4 cups buttermilk
- 2 cups boiling water
- 1 cup shortening (I use butter but may affect how long batter stays good-never makes it past 2 weeks here!)
- 2½ cups sugar
- 4 eggs lightly beaten
- 5 cups white wheat flour
- 5 tsp baking soda
- 1 tsp salt
- Combine bran and buttermilk and allow to soak for several minutes.
- Combine water, melted butter and sugar.
- Add eggs when cooled enough to not scramble eggs. Combine bran and wet mixture.
- Mix wet with dry lightly. Too much stirring makes tough muffins.
- Store in fridge for up to 2 weeks.
- Spray muffin tins, fill ¾ full, bake til toothpick comes out cleanly.
- degrees 15-20 min
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