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: 2 cups Boiling Water; 5 cups Bran; 5 cups Flour; 1 Tablespoon Baking Soda; 1 Tablespoon Baking Powder; 1 teaspoon Salt; 1 cup Butter; 1 cup Sugar; 1 cup Brown Sugar; 4 whole Large Eggs; 1 cup Molasses; 4 cups Buttermilk

Servings: persons

2 cups Boiling Water
5 cups Bran
5 cups Flour
1 Tablespoon Baking Soda
1 Tablespoon Baking Powder
1 teaspoon Salt
1 cup Butter
1 cup Sugar
1 cup Brown Sugar
4 whole Large Eggs
1 cup Molasses
4 cups Buttermilk

1
Pour boiling water over bran; set aside.
2
In a large bowl, stir together flour, baking soda, baking powder, and salt.
3
In a very large bowl, cream together butter and sugars. Add eggs and molasses and mix well. Stir in half the bran mixture, half the buttermilk, and half the flour. Repeat with the remaining bran, buttermilk, and flour. Cover the surface with plastic wrap, and store in an airtight bowl in the fridge for up to 2 weeks. Make a dozen fresh muffins every few days.
4
Optional: Sprinkle a few fresh or frozen blueberries on top of the batter in muffin tins, and add a sprinkling of cinnamon-sugar.

4190

kcal

Calories

361

Fat

224

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 cups Boiling Water, 5 cups Bran, 5 cups Flour, 1 Tablespoon Baking Soda, 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.

Big Batch Bran Muffins

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