Buttermilk Bran Muffins Recipe

Name: Buttermilk Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large shredded wheat; 2 c. raisin bran; 1 c. All-Bran; 1/2 c. hot water; 5 c. flour; 5 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 c. salad oil; 3 c. brown sugar; 4 eggs; 1 qt. buttermilk

Servings: persons

4 large shredded wheat
2 c. raisin bran
1 c. All-Bran
1/2 c. hot water
5 c. flour
5 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. salad oil
3 c. brown sugar
4 eggs
1 qt. buttermilk

1
Combine shredded wheat, raisin bran, All-Bran and hot water. Let stand; set aside.
2
Sift together flour, baking soda, baking powder and salt.
3
Cream together salad oil and brown sugar.
4
Add eggs and beat in mixture.
5
Add flour and buttermilk.
6
May store in covered container in refrigerator up to 6 weeks.
7
Fill muffin pans 3/4 full.
8
Bake at 375u00b0 for 15 to 18 minutes.
9
4 dozen.

2629

kcal

Calories

Fat

406

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: 4 large shredded wheat, 2 c. raisin bran, 1 c. All-Bran, 1/2 c. hot water, and more.

Yes, Buttermilk 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.

Buttermilk Bran Muffins

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