By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 30
309 cal · 33 min
Bran Muffins
Recipe GLPRa42ebab48ac676
These hearty bran muffins are loaded with raisin bran cereal, creating a naturally sweet and fiber-rich treat perfect for breakfast or any time of day. The tender crumb and subtle sweetness make them ideal for serving warm from the oven or storing for later enjoyment.
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Ingredients
5 cups all purpose flour
2 teaspoons salt
2 teaspoons baking soda
3 cups sugar
8 cups raisin bran cereal
4 eggs
4 cups buttermilk
1 cup vegetable oil
vegetable oil spray
Directions
Preheat your oven to 425°F. Wash your hands thoroughly with soap and water before beginning.
In a large mixing bowl, combine the flour, salt, baking soda, sugar, and raisin bran cereal. Mix all dry ingredients together well using a spoon until evenly distributed.
Make a well (a small depression) in the center of the dry ingredient mixture.
In a separate medium bowl, beat the eggs with a fork until the whites and yolks are completely blended together.
Add the buttermilk and vegetable oil to the beaten eggs and stir with a fork until combined.
Pour the wet ingredients into the well in the dry mixture and stir together with a spoon until just moistened. The batter will be lumpy—do not overmix.
Lightly spray the bottoms of muffin cups in a muffin pan with vegetable oil spray, or insert paper muffin liners.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated 425°F oven for 15 to 20 minutes, until the muffins are golden brown and a toothpick inserted into a muffin comes out clean or with just a few moist crumbs.
Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely. Baked muffins can be frozen in an airtight container for future use.
Comments
Every ingredient here lands easily at any Charlotte chain—flour, sugar, eggs, buttermilk, and raisin bran cereal are staples. Cost per serving runs roughly 35–40 cents, driven almost entirely by the cereal, making this genuinely economical for a batch of 30. The 33-minute stated time holds up honestly: 10 minutes to mix, 20–22 minutes to bake, with minimal active work once batter goes into the tin. These reheat perfectly in a toaster oven the next morning and feed a family breakfast for days, and the heavy bran means they hold moisture instead of drying out. The only reason this is not a 5.0 is that they are straightforward but not particularly exciting—a reliable weeknight breakfast solution rather than something a reader will crave.
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