Whole Wheat Bran Muffins Recipe

Name: Whole Wheat Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups whole wheat flour; 1 teaspoon salt; 4 cups all-bran cereal; 2 cups bran flakes; 2 cups raisins; 1 cup walnuts; 2 cups boiling water; 5 teaspoons baking soda; 2 cups sugar; 1 cup butter; 4 eggs; 1 quart buttermilk

Servings: persons

5 cups whole wheat flour
1 teaspoon salt
4 cups all-bran cereal
2 cups bran flakes
2 cups raisins
1 cup walnuts
2 cups boiling water
5 teaspoons baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart buttermilk

1
In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
2
Mix boiling water and baking soda; set aside to cool.
3
Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
4
The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.

2878

kcal

Calories

218

Fat

214

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: 5 cups whole wheat flour, 1 teaspoon salt, 4 cups all-bran cereal, 2 cups bran flakes, and more.

Yes, Whole Wheat 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.

Whole Wheat Bran Muffins

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