Published Date: October 17, 2020 | Last Updated: March 17, 2023
My sweet cousin @monat.by.aleena gave me this recipe YEARS ago. Tried and true- we love these! This recipe makes soooooo many muffins (50-60) so I like to freeze most of them. My kids love popping a frozen muffin into the microwave for a quick breakfast. If you don’t want to cook the muffins all at once, the remaining batter stays fresh in the fridge for 2 weeks. 😊
My sweet cousin @monat.by.aleena gave me this recipe YEARS ago. Tried and true- we love these! This recipe makes soooooo many muffins (50-60) so I like to freeze most of them. My kids love popping a frozen muffin into the microwave for a quick breakfast. If you don’t want to cook the muffins all at once, the remaining batter stays fresh in the fridge for 2 weeks. 😊
Bran Muffins
Don't get nervous about the bran, these are moist, delicious, and KID-APPROVED!
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Servings: 50
Ingredients
- 4 cups bran flakes cereal
- 2 cups boiling water
- 1 cup melted butter
- 1 quart buttermilk
- 5 beaten eggs
- 3 cups sugar I use coconut sugar, but granulated sugar is fine as well.
- 5 cups flour
- 5 tsp baking soda
- 2 tsp salt
Instructions
- Put the cereal in a very large bowl. Pour hot water and melted butter over it. Let the water soften the cereal for about 10 minutes.
- Combine all ingredients other than the flour and mix well with a whisk.
- Add the flour and mix well.
- Line muffin tins with cupcake liners.
- Fill each cup 2/3 full.
- Bake at 350°F for 18-20 minutes or until toothpick comes out clean.
