Bran Muffins II Recipe - Allrecipes.com
Bran Muffins II Recipe
  • READY IN 1+ days

Bran Muffins II

Recipe by  

"A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed."

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Ingredients Edit and Save

Original recipe makes 48 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 day 1 hr

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
  3. Add eggs, shortening and buttermilk; mix well.
  4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
  5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 10, 2004

I've baked a lot of bran muffins in my day. This by far takes the cake. I was skeptical at first about the Bran Flakes and buttermilk, but the end product was deleted any and all doubts. When I made them, I divided the recipe in half (seeing that it made for it made quite a few servings). From there, I substituted margarine for shortening (surprisingly made no difference in texture or volume, only intensified the taste), used whole wheat pastry flour instead (again, no difference, just a boost in nutrition), swapped a 1/3 cup of sugar for 2 tbs. of honey, and FINALLY coated the top of the muffins with brown sugar before baking. This made for a delicious and presentable muffin that is more pleasing to the eye than just a regular old bran muffin. So I made a few personal alterations.. nothing major. I'm sure the basic, original recipe would bake out the same results. All in the all, the muffins were amazingly tasty and had even the pickiest eaters coming back for seconds..and thirds. PS: I refrigerated them overnight.

 
Most Helpful Critical Review
Jul 30, 2009

I did not like these at all, but my son did. I followed the recipe to a t, using store brand bran flakes. They taste to me like a plain, buttermilk flavored muffin with bran flakes mixed in. The bran did not dissolve/distribute at all. Other recipes usually have you soak the bran in the milk, I think I should have. Anyway, sorry for the not so good review, just not my taste. My son will be happy though, cuz there is a lot of batter:)

 
Feb 10, 2004

Delicious! I have a fresh baked muffin every morning! I love that! I used All Bran cereal buds instead of flakes, substituted whole wheat flour for half of the all-purpose and added a couple tablespoons more milk to compensate. I used a combination of sugar and Splenda to bring the sugar content down (I'm a diabetic). They turned out great. I tink that I'll add walnuts to my muffin tomorrow!

 
Sep 06, 2006

Oh my goodness! Who knew bran muffins could taste so GOOD and moist?! I was hesitant to make such a big batch but based on the other reviews I took the plunge. I'm now whipping up the second batch 2 days later! I made these so my girls would have fresh, healthy muffins for their first day of school and they inhaled them! I used raisin bran for the cereal and because the batter sits overnight, the raisins plumped up nicely. This morning I added some chocolate chips and walnuts and made a dozen more. Fabulous! Tomorrow I'll add shredded carrots & walnuts to the last of it. Thanks for the great recipe!

 
Oct 07, 2005

I was a bit suspicious about this recipe and its reviews. My very first attempt at making muffins. They were fantastic. I bought Kellogs All Bran buds by mistake and used those instead, used 1/2 a cup of shortening and topped the rest of the cup with Organic Apple Sauce. I only used 2 cups of sugar, brown sugar and added a cup of chopped walnuts. Oh, I also used whole wheat flour instead of white flour. I was suspicious of the batter when I looked at it almost a day and a half later but perservered and would you know it - fantastic muffins. I probably overbaked them by a minute! Next time, I will make the following changes: use whole wheat flour, bran flakes, 2 cups of brown sugar, 1/2 cup shortening and 1/2 cup apple sauce and add walnuts. The magic is the batter lasting 6 weeks - how good can this be!!!! It's funny, I seemed to make so many changes from the recipe which is daft really - how can you judge a recipe if you make all these changes - yet they were fantastic and I will stick to my changes. 4 weeks later: I would like to add that the mixture didn't however make 48 muffins. I only got 36 and mine weren't enormous.

 
Jun 14, 2003

Bran muffins can often come out dry but this was very good and even moist enough to enjoy! After they were cooked I let them cool in the pan for a few minutes, popped them out, drizzled about a teaspoon of honey on the bottom of the tin and put them back in for several minutes to soak it up (trying to duplicate the gooey and sweet product at my local bakery). It worked!

 
Aug 28, 2003

I made this recipe and brought muffins to my co-workers without even trying them. They were very easy to make. Definitely a keeper recipe. These muffins are moist,tender and not too sweet.

 
Aug 28, 2003

its quick to put it together but then you have to wait until the next day to use the batter. imy family and i loved the ability to have fresh hot muffins in the morning when it usually the craziest.

 

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Nutrition

  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 273 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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