Never Ending Bran Muffins
Discover the secret to effortlessly fresh breakfasts with these Never Ending Bran Muffins—a versatile, make-ahead recipe that’s perfect for busy mornings! This hearty batter, featuring wholesome wheat bran, buttermilk, and a touch of sweetness from granulated and brown sugar, can be refrigerated for up to two weeks, allowing you to bake a batch of warm, fluffy muffins anytime. Customize each batch with add-ins like raisins, nuts, or chocolate chips for endless variations. Perfectly moist and packed with fiber, these muffins are a healthy and convenient option for grab-and-go snacks or pair beautifully with a cup of coffee. With just 15 minutes of prep time, this recipe is the ultimate solution for meal prep enthusiasts craving homemade goodness.
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Recipe Information
Ingredients
- 2 cups Wheat bran
- 1 cup Boiling water
- 1 cup Granulated sugar
- 1 cup Packed brown sugar
- 0.5 cups Vegetable oil
- 2 Large eggs
- 2 cups Buttermilk
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 2 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Raisins (optional)
Instructions
In a large bowl, mix the wheat bran with the boiling water. Stir well and let it sit for 5 minutes until the bran softens.
While the bran mixture is cooling, in another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is well blended.
Stir in the buttermilk and vanilla extract, ensuring everything is evenly combined.
Add the wheat bran mixture to the wet ingredients, stirring well to incorporate.
In a separate bowl, sift together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
If desired, fold in the raisins or any other mix-ins of your choice, such as chopped nuts or chocolate chips.
Cover the batter with plastic wrap and refrigerate for at least 1 hour. The batter can be kept in the fridge for up to 2 weeks, allowing you to bake fresh muffins at any time.
When ready to bake, preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease the pan well.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy fresh and warm from the oven, or store them in an airtight container for up to 3 days.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 178 mg | 8% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 23.2 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 170 mg | 4% | |
*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.
