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Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 79.6
  • Total Fat: 2.9 g
  • Cholesterol: 9.3 mg
  • Sodium: 117.0 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 1.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Create-your-own Bran Muffins calories by ingredient
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Create-your-own Bran Muffins

Submitted by: JODIKLEIN

Introduction

This is a great whole grain muffin recipe that is moist and tender. Makes a huge batch of batter that keeps very well in the refrigerator. You can bake a dozen (or more or less) at a time to always have fresh muffins. It works great to add whatever mix-ins you want to customize your muffin experience (or to accommodate personal tastes).
NOTE: The nutrition info does not include any mix-ins. I calculated based on 8 dozen, but obviously you'd have to adjust if your muffins are larger or smaller than mine.
This is a great whole grain muffin recipe that is moist and tender. Makes a huge batch of batter that keeps very well in the refrigerator. You can bake a dozen (or more or less) at a time to always have fresh muffins. It works great to add whatever mix-ins you want to customize your muffin experience (or to accommodate personal tastes).
NOTE: The nutrition info does not include any mix-ins. I calculated based on 8 dozen, but obviously you'd have to adjust if your muffins are larger or smaller than mine.

Number of Servings: 96

Ingredients

    2 cups shredded wheat
    2 cups bran bud cereal
    2 cups oats
    2 cups boiling water
    4 eggs
    1 cup sugar
    1 cup brown sugar
    1 tsp salt
    5 cups whole wheat flour
    5 tsp baking soda
    1 qt buttermilk

Directions

Makes 6-8 dozen

Crush shreddded wheat, all-bran, and oats. Pour boiling water over the top and let sit to cool. Meanwhile, beat eggs until light and creamy. Add sugar and brown sugar; beat well to combine. Mix dry ingredients together. Slowly add buttermilk to eggs and sugar mixture until well combined. Mix cereal mixture into buttermilk mixture. Finally, carefully fold flour mixture into batter (be careful not to over mix, especially since you'll be stirring again later. Overmixing will cause tough muffing). May be refrigerated for up to a month.

When ready to make muffins, just pop batter into greased or papered muffin tins, or pull out the amount you want to bake and mix in fruit, nuts, extra bran (but you won't need it :), vegetables, or whatever strikes your fancy (I find 1-2 cups of mix-ins for a dozen is the right amount, but I generally eyeball it). If you think the batter has become too thick in the refrigerator, you can think it out with about 1/2 cup of applesauce for a dozen muffins. Some of my favorite combinations: Carrot-apple ginger, blueberry walnut (this makes it a super food!), zucchini-pumpkin, cranberry-almond, poppyseed-almond, banana walnut. My toddler LOVES these, as does my husband and anyone else I've served them to. They're moist, tender, and *whole grain*!

Bake at 375 for 20-25 minutes.

NOTE: The nutrition info does not include any mix-ins.

Number of Servings: 96

Recipe submitted by SparkPeople user JODIKLEIN.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    These are great fast and delicious breakfast. They are good without adding addional ingredients but I do love adding grated orange rind with a few dried cranberries. - 5/20/11

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  • Incredible!
    1 of 1 people found this review helpful
    This is great to keep up with my busy life and my demanding kids. I also like that it isn't too expensive and uses stuff I already have on hand. It is also flexible enough for some creativity. - 11/15/08

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  • These were really great I made 2 dozen and put them in a bowl, when I go to school in the morning I just grab a few along with some fruit and go. - 12/5/08

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  • This looks simple and nutritious. Thanks for sharing. I'll try them at the weekend maybe with some raisins, dates and mashed banana. - 11/17/08

    Was this review helpful?   yes  No