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.
