All Bran Muffins Master Mix
Elevate your breakfast game with the versatile and wholesome All Bran Muffins Master Mix! Packed with fiber-rich wheat bran cereal and the subtle sweetness of buttermilk, this easy-to-make muffin mix is perfect for meal prep enthusiasts and busy mornings. The recipe’s secret lies in letting the batter rest overnight, enhancing the flavor and texture of the muffins for a bakery-quality result. With a combination of pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla, these muffins strike the perfect balance between healthy and delicious. Bonus: the refrigerated batter lasts up to three weeks, so you can enjoy fresh, warm muffins on demand! Quick to prepare and utterly satisfying, these muffins are a must-try addition to your breakfast or snack routine.
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Recipe Information
Ingredients
- 5 cups wheat bran cereal (e.g., All-Bran)
- 1 cup granulated sugar
- 2.5 cups all-purpose flour
- 5 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 large eggs
- 4 cups buttermilk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
In a large mixing bowl, combine the wheat bran cereal, sugar, flour, baking soda, baking powder, and salt. Stir until thoroughly mixed.
In a separate large bowl, beat the eggs. Whisk in the buttermilk, vegetable oil, and vanilla extract until well combined.
Gradually stir the dry ingredients into the wet ingredients. Mix until all ingredients are just incorporated, but do not overmix. The batter will be thick.
Cover the bowl with plastic wrap and refrigerate for at least 12 hours (or overnight). This rest time enhances the flavor and texture of the muffins.
Preheat the oven to 375°F (190°C). Line muffin tins with paper liners or lightly grease them.
Scoop the batter into prepared muffin tins, filling each cup about 2/3 full.
Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Remove muffins from the oven and let them cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Store leftover batter in the refrigerator for up to 3 weeks, covered tightly. To bake fresh muffins as needed, simply scoop batter into muffin tins and bake as described.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 547 mg | 24% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 13.5 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 234 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
