Harriet's Bran Muffins Recipe

Name: Harriet's Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups flour, sifted; 2 ½ teaspoons baking soda; ½ teaspoon salt; 1 ¼ cups sugar; ½ cup Crisco, heaping; 2 eggs; 1 pint buttermilk; 1 cup boiling water; 2 cups all-bran cereal; 1 cup bran buds (Kellogg's All Bran cereal preferred); ½ teaspoon allspice

Servings: persons

2 ½ cups flour, sifted
2 ½ teaspoons baking soda
½ teaspoon salt
1 ¼ cups sugar
½ cup Crisco, heaping
2 eggs
1 pint buttermilk
1 cup boiling water
2 cups all-bran cereal
1 cup bran buds (Kellogg's All Bran cereal preferred)
½ teaspoon allspice

1
Preheat oven to 400F and lightly spray muffin pans with cooking spray or line with cupcake papers.
2
Sift flour, baking soda, and salt together.
3
Mix together boiling water and all bran.
4
cream together Crisco, sugar, eggs, and buttermilk in a separate large bowl.
5
Add bran mixture, bran buds, allspice, flour, baking soda, and salt.
6
Mix only until flour is absorbed.
7
Fill muffin tins 2/3 full.
8
Bake; check after 15 minutes, may need an extra few minutes to bake.
9
Use as much batter as needed; cover and store extra batter in refrigerator for up to two weeks.

1296

kcal

Calories

Fat

120

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 11 ingredients. The key ingredients include: 2 ½ cups flour, sifted, 2 ½ teaspoons baking soda, ½ teaspoon salt, 1 ¼ cups sugar, and more.

Yes, Harriet's 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.

Harriet's Bran Muffins

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