Best Ever Bran Muffins

I spent some memorable and amazing summers at my friend Lynn’s cottage in Canada when I was younger. Our mornings always started with these fabulous bran muffins that Lynn’s mother Shirley baked up fresh for us.

That was over 40 years ago (yikes, that is a long time) and I have been baking them ever since.

I will confess that prior to trying this recipe, I can honestly say that I did not care for Bran Muffins. I had sampled them from coffee shops, grocery stores, and bakeries and they always found them unpleasant. Like if you attempted to bake sawdust in a muffin pan.

These muffins bake up so moist and delicious and will change your mind about bran muffins if you happen to dislike them.

My children grew up on these and still get excited when they smell them baking in the morning. When my daughter was little, she thought I was saying Gran instead of Bran, and the name sort of stuck in our household.

The recipe that I am sharing makes one big enormous batch. They are easy, fool-proof, and picky-eater tested. I make the batter and leave it in the refrigerator overnight and then I bake up a fresh batch each morning for my family and some to share. The batter stays good in the fridge for up to a week.

I often share a container of batter with the baking directions printed out and taped on the lid. That way friends and family can experience them fresh out of the oven without all the work. Glass storage containers with lids. I use the largest for mixing/storing and the smaller ones to share the batter.

If you are getting towards the end of the week and still have batter left, you can quickly bake them up and freeze (they freeze nicely) or drop off a basket full to a new neighbor or a friend.

Enjoy!

Best Ever Bran Muffins

Moist and delicious every time. I have been baking up these muffins for over 40 years and they are everyone's favorite.

This recipe makes a very large batch. I make the batter up the night before and bake up around 8 or so each morning until the batter is gone. I often give friends a small container of the batter with baking instructions on the lid so that they can bake up fresh in the morning.

Once baked, the muffins freeze nicely.

Use an ice cream scooper to fill your muffin tin.

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Ingredients Method Notes

Ingredients

  

• 1 18 oz Box of 100% All Bran Cereal (I use Kelloggs)
• 5 cups Flour -organic
• 3 cups sugar
• 5 tsp Baking soda
• 3 tsp Salt
• 1 cup Canola oil – organic
• 4 Eggs -free-range organic
• 1 quart Buttermilk-organic
• 1 tbs Cinnamon
• ½ tsp Nutmeg

Method

 

1. In a large bowl, mix all dry ingredients.
2. In a separate bowl, mix together all wet ingredients until blended
3. Add wet ingredients to the dry and blend by hand.
4. Place mixture in a large container with a lid and leave in the refrigerator overnight.
5. Bake at 400° in a greased muffin pan for 20 minutes. (use an ice cream scooper to scoop out the batter.)

Notes

This recipe makes a large batch. I have a big glass bowl that comes with a lid that I use when preparing the batter and storing it in the refrigerator. 

The original recipe that was shared with me years ago did not contain Cinnamon and Nutmeg, however, I have been adding it in for years and would never consider leaving it out. 

I often bake up just six at a time using my toaster oven and find that using an ice cream scooper is the easiest way to fill the tins. 

Enjoy!