These bran muffins are a staple food in my mom’s kitchen. To this day, whenever we get together, she brings a bin of these muffins. They are great traveling snacks. My son and nieces love them, too! It’s a great way to get your family to eat bran and get a dose of fiber without them noticing it.
This recipe makes a big batch so freeze extra muffins in a Ziploc bag for another day. The batter will keep in a sealed container for several days so you can make a few at a time and have fresh muffins every morning.
Serve them warm or at room temperature with homemade jam.
Icebox Bran Muffins
Author: Itsy Bitsy Foodies
Recipe type: Muffins
Prep time:
Cook time:
Total time:
Serves: 24
These bran muffins are a staple food in my mom's kitchen.
Ingredients
- 2 cups bran buds
- 1 cup boiling water
- 1 ½ cups of sugar
- ½ cups shortening
- 2 eggs
- 2 ½ cups flour
- 2 ½ tsp baking soda
- 2 cups buttermilk
- 1 cup All Bran
Instructions
- Pour boiling water over the bran buds and let cool.
- Cream the sugar and the shortening.
- Add the eggs.
- Add the flour and baking soda alternately with the buttermilk.
- Add the cooled bran bud mix and the All Bran.
- Spoon the muffin batter into lined or greased muffin pans.
- Bake for 20 minutes at 375 degrees until lightly browned and a toothpick comes out clean.
