Big Batch Bran Muffins
Whip up a wholesome, crowd-pleasing breakfast or snack with this Big Batch Bran Muffins recipe, a perfect blend of hearty bran cereal, tangy buttermilk, and a touch of sweetness. Designed for maximum convenience, this recipe yields 36 fluffy, fiber-packed muffins, making it ideal for meal prep, brunch gatherings, or on-the-go mornings. Featuring simple pantry staples and the option to fold in raisins or dried fruit for extra flavor, these muffins strike the perfect balance between nutrition and indulgence. With their moist texture and naturally golden hue, they bake to perfection in just 20 minutes. Plus, they freeze beautifully, so you’ll always have a healthy treat on hand. If you're searching for a quick and easy way to make a big batch of delicious bran muffins, this recipe is sure to satisfy.
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Recipe Information
Ingredients
- 6 cups Bran cereal (such as All-Bran or similar)
- 2 cups Boiling water
- 4 cups Buttermilk
- 1 cup Vegetable oil
- 2 cups Granulated sugar
- 4 large Eggs
- 5 cups All-purpose flour
- 5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 cups Raisins or other dried fruit (optional)
Instructions
Preheat your oven to 375°F (190°C) and line muffin tins with paper liners or grease them thoroughly.
Place the bran cereal in a large mixing bowl. Pour the boiling water over the cereal and let it sit for 5 minutes, allowing the cereal to soften.
In a separate large bowl, whisk together the buttermilk, vegetable oil, granulated sugar, and eggs until well combined.
Stir the softened bran cereal into the wet ingredients, mixing thoroughly.
In another bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in raisins or other dried fruit, if using.
Scoop the batter evenly into the prepared muffin tins, filling each cup about two-thirds full.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of one muffin comes out clean.
Remove muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months for a quick, grab-and-go snack.
Nutrition Facts
Calories |
7583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 851 mg | 284% | |
| Sodium | 13061 mg | 568% | |
| Total Carbohydrate | 1688.9 g | 614% | |
| Dietary Fiber | 179.1 g | 640% | |
| Total Sugars | 801.6 g | ||
| Protein | 188.8 g | 378% | |
| Vitamin D | 16.8 mcg | 84% | |
| Calcium | 1832 mg | 141% | |
| Iron | 98.1 mg | 545% | |
| Potassium | 9297 mg | 198% | |
*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.
