Whole Wheat Bran Muffins

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Nutritional Info
  • Servings Per Recipe: 72
  • Amount Per Serving
  • Calories: 100.2
  • Total Fat: 3.6 g
  • Cholesterol: 10.6 mg
  • Sodium: 181.9 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.1 g

View full nutritional breakdown of Whole Wheat Bran Muffins calories by ingredient


Introduction

These delicious bran muffins are great for breakfast or a snack any time! Tender and moist, the batter can be stored in the fridge for fresh-baked muffins all week long!

This extremely forgiving recipe can be made with as little as 1 cup of added sugar and can be made with either white whole wheat or regular white flour. Applesauce can be used in place of oil, but will change consistency and may reduce the "shelf-life" of the batter. These delicious bran muffins are great for breakfast or a snack any time! Tender and moist, the batter can be stored in the fridge for fresh-baked muffins all week long!

This extremely forgiving recipe can be made with as little as 1 cup of added sugar and can be made with either white whole wheat or regular white flour. Applesauce can be used in place of oil, but will change consistency and may reduce the "shelf-life" of the batter.
Number of Servings: 72

Ingredients

    *2 cups boiling water
    *2 cup Kellogg's All-Bran Buds Cereal (bran buds)
    *1 cup Canola Oil
    *2.25 cup Granulated Sugar
    *4 large Egg, fresh, whole, raw
    *4 cups water (or substitute water + powdered buttermilk with 1 quart liquid buttermilk)
    *1 cup Buttermilk - Powdered (Saco Cultured Buttermilk Blend)
    *5 cup King Arthur 100% Unbleached White Whole Wheat Flour
    *6 tsp Baking Soda (use 5 tsp if substituting regular flour)
    *1 tsp Salt
    *4 cup Kellogg's All-Bran Cereal (bran flakes)

Tips

Note: THIS RECIPE MAKES ~3 QUARTS/LITERS OF BATTER! USE A BIG BOWL! A mixer is not required, but I've found that the 5.5-quart bowl of my Kitchenaide is just about the perfect size. Remember, you need space to stir! :)


Directions

*Soak 2 c. bran buds in 2 cups boiling water
*In a large (5 quart) bowl, mix oil & sugar; add eggs, remaining 4 cups water (or liquid buttermilk), and soaked bran
*Sift salt, baking soda, buttermilk powder, and flour together; add to wet ingredients & mix well
*Fold bran flakes into mixture until well distributed and moistened well
*Bake in well-greased (or lined) muffin cups for 15 minutes at 400 degrees F
*Excess batter may be stored in fridge in air-tight container for 1 month or longer; do not stir down. (Fridge-cold batter may take longer to bake)

Serving Size: Makes ~3 quarts of batter; 72 regular muffin cups filled with #24 scoop