Bran Muffins By The Pail Full
Moist, hearty bran muffins with a rich, slightly sweet flavor, perfect for breakfast or snack, appealing to those who enjoy wholesome, fiber-rich baked goods.
Ingredients
Instructions
- Combine All-Bran and salt in a bowl. Stir in boiling water, then add buttermilk. Cool to lukewarm.
- In a mixing bowl, cream together the sugar and shortening.
- Add eggs one at a time, beating well after each addition. Stir into the bran mixture.
- Combine flour and baking soda in a separate bowl. Add 100% bran and mix well.
- Add the dry ingredients to the wet ingredients and stir just enough to dampen the dry ingredients.
- Store the batter in the refrigerator until ready to use. It will keep for up to 4 weeks.
Tips & Substitutions
For a healthier version, you can substitute half of the shortening with applesauce or yogurt. If you prefer a sweeter muffin, consider adding a cup of raisins or dried cranberries to the batter. Ensure to sift the flour properly to avoid lumps, and for an extra flavor boost, add a teaspoon of cinnamon or nutmeg.
Serving Suggestions
Serve these bran muffins warm with a pat of butter or a drizzle of honey for added flavor. They pair beautifully with a cup of tea or coffee. For a complete breakfast, enjoy them alongside Greek yogurt and fresh fruit. You can also serve them as a snack or a healthy dessert option after meals.
Storage & Reheating
Store the batter in an airtight container in the refrigerator for up to 4 weeks. This allows you to bake fresh muffins whenever you desire. If you have leftover baked muffins, keep them in a sealed container at room temperature for up to 3 days or refrigerate for a week. Reheat in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Muffins By The Pail Full contains roughly 4755 calories, with 61g protein, 536g carbohydrates, and 274g fat. It is an excellent source of iron (187% of the Daily Value), protein (121% of the Daily Value), and calcium (88% of the Daily Value), and a good source of vitamin D. 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 freeze the bran muffin batter?
Yes, you can freeze the batter for up to 3 months. Portion it into muffin tins and freeze until solid, then transfer to a freezer bag. When you're ready to bake, simply thaw overnight in the refrigerator and bake as directed.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 quart of milk. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
How can I make these muffins more nutritious?
To enhance the nutrition of these muffins, consider adding flaxseed meal or chia seeds to the dry ingredients. You can also substitute some of the all-purpose flour with whole wheat flour for added fiber. Incorporating nuts or seeds will provide healthy fats and additional texture.
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).