Big Batch Bran Muffins Recipe

Name: Big Batch Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (20 ounce) box Raisin Bran cereal or 8 -9 cups Raisin Bran cereal; 2 cups buttermilk; 2 cups skim milk; 2 - 2 1/2 cups whole wheat flour; 2 - 2 1/2 cups white whole wheat flour or 2 -2 1/2 cups all-purpose flour; 1 1/2 cups brown sugar; 1 1/2 cups sugar; 4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 2 1/2 teaspoons cinnamon; 1 1/4 teaspoons nutmeg; 1 1/8 teaspoons allspice; 5/8 cup vegetable oil; 4 eggs; 3 tablespoons molasses; 4 tablespoons artificial vanilla flavoring

Servings: persons

1 (20 ounce) box Raisin Bran cereal or 8 -9 cups Raisin Bran cereal
2 cups buttermilk
2 cups skim milk
2 - 2 1/2 cups whole wheat flour
2 - 2 1/2 cups white whole wheat flour or 2 -2 1/2 cups all-purpose flour
1 1/2 cups brown sugar
1 1/2 cups sugar
4 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 teaspoons cinnamon
1 1/4 teaspoons nutmeg
1 1/8 teaspoons allspice
5/8 cup vegetable oil
4 eggs
3 tablespoons molasses
4 tablespoons artificial vanilla flavoring

1
Preheat oven to 400, prep a muffin tin.
2
Reserve 1/2 cup of skim milk and 1/2 cup buttermilk.
3
Mix remaining buttermilk and skim milk with cereal. Allow to sit through following steps.
4
Sift together sugar, brown sugar, flours, baking soda, baking powder, spices. Make sure everything is evenly mixed and distributed.
5
Beat together eggs, molasses, vanilla, oil, and the reserved milk from step one. Change the amount of oil as desired - these work well as both lowfat muffins and as high-rising, moist, munchy indulgent muffins with the full amount. 2/3 cup is a good compromise.
6
Add the flour-sugar dry mixture to the soaked bran flakes. Stir.
7
Add the oil-egg-milk wet mixture to the batter. Stir.
8
Add more raisins to taste, more whole wheat flour or milk to adjust consistency of batter.
9
Bake for 16-20 minutes per batch in the 400 degree oven.

2328

kcal

Calories

141

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (20 ounce) box Raisin Bran cereal or 8 -9 cups Raisin Bran cereal, 2 cups buttermilk, 2 cups skim milk, 2 - 2 1/2 cups whole wheat flour, and more.

Yes, Big Batch Bran Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Batch Bran Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions