Bran Bucket Of Muffins
Raisin bran muffins packed with wholesome cereal, sweet vanilla‑sugar batter, and a buttery undertone—ideal for breakfast, snacks, or a quick sweet treat for the whole family.
Ingredients
Instructions
- Preheat oven to 400°F.
- In a large bowl, whisk together 1 (15 oz.) package of Post Raisin Bran cereal, 5 cups of all‑purpose flour, 3 cups of sugar, 5 teaspoons baking soda, and 2 teaspoons salt.
- Add 1 cup vegetable oil, 4 beaten eggs, and 1 quart buttermilk to the dry mixture and stir until just combined.
- Divide batter evenly among muffin cups lined with paper liners or greased tins.
- Bake for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
- Remove from oven and let muffins cool completely before storing in a closed container in the refrigerator for up to 6 weeks.
Tips & Substitutions
For added flavor, consider mixing in nuts or dried fruit, such as cranberries or raisins, to the batter. If you prefer a lower sugar option, reduce the sugar to 2 cups and use unsweetened applesauce as a substitute for some of the oil. This recipe is similar to other American recipes that use cereal as a base, like the 'Cranberry Raisin Cookies'.
Serving Suggestions
These muffins are delicious served warm with a spread of butter or cream cheese. They also pair well with a hot cup of coffee or tea for breakfast or as a snack. For a fun twist, try them with a drizzle of honey or maple syrup. They complement other breakfast items like 'Uncle Norm'S Pancakes' beautifully.
Storage & Reheating
Store the muffins in an airtight container in the refrigerator for up to 6 weeks. To reheat, simply microwave a muffin for 15-20 seconds, or warm them in a preheated oven at 350°F for about 5-7 minutes. This will help retain their moistness and fresh flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Bucket Of Muffins contains roughly 859 calories, with 14g protein, 131g carbohydrates, and 35g fat. It is an excellent source of vitamin C (160% of the Daily Value), iron (112% of the Daily Value), and dietary fiber (62% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser muffin. To maintain moisture, consider adding a bit more buttermilk or oil.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary, so start checking at 15 minutes.
Can I freeze the muffins for later use?
Absolutely! Allow the muffins to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the refrigerator or microwave before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).