A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Bran Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Susan Reid

Bran Muffins Recipe Bran Muffins Recipe

There's something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat, but not so sugary as to induce guilt. For a portable breakfast, they're hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you'll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

Our guarantee: These muffins will be moist, slightly sweet, and tender.

At a glance

Prep
Bake
Total
Yield
12 muffins
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup boiling water
  • 1/2 cup bran cereal (not flakes, preferably a wheat bran)
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup raisins
  • 1 1/4 cups buttermilk
  • 1/4 cup brown sugar
  • 1 1/2 cups bran cereal (not flakes)

Instructions

  1. In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
  2. While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
  3. In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight.
  4. When you're ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
  5. Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
  6. Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
  7. Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Nutrition Information

  • Serving Size 1 muffin (97g)
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 230
  • Calories from Fat 70
  • Total Fat 8g
  • Saturated Fat 1g
  • Trans Fat 0g
  • Cholesterol 20mg
  • Sodium 370mg
  • Total Carbohydrate 43g
  • Dietary Fiber 7g
  • Sugars 24g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.