Bran Muffins By The Pailful
Chewy, nutritious bran muffins with a hearty flavor, perfect for breakfast or snacks. Suitable for those seeking wholesome baked goods with a moist texture.
Ingredients
Instructions
- Combine all-bran and 100% bran with salt; stir in boiling water then buttermilk. Cool to lukewarm.
- Cream together in a mixing bowl the sugar and shortening.
- Add eggs one at a time, beating well after each addition.
- Stir the bran mixture into the creamed sugar and shortening.
- Combine flour and baking soda.
- Add the dry ingredients to the bran mixture and stir just enough to dampen dry ingredients.
- Store in refrigerator until ready to use.
Tips & Substitutions
For a lighter muffin, consider replacing half of the shortening with unsweetened applesauce. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. To add a twist, try incorporating nuts or dried fruits, which will enhance the flavor and texture. These muffins are a great addition to any breakfast table.
Serving Suggestions
These bran muffins are delicious on their own, but you can serve them warm with a pat of butter or a drizzle of honey for added flavor. Pair them with fresh fruit or yogurt for a balanced breakfast. They also make a great snack and can be enjoyed alongside a cup of tea or coffee. For a hearty meal, consider serving them with Macaroni And Cheese(Microwave) for a comforting combo.
Storage & Reheating
Store the batter in an airtight container in the refrigerator for up to 2 weeks. This allows the flavors to deepen and makes it convenient to bake fresh muffins as needed. When ready to bake, simply scoop the batter into muffin tins and bake until golden. Leftover baked muffins can be stored in a sealed container at room temperature for up to 3 days or frozen for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Muffins By The Pailful contains roughly 2777 calories, with 41g protein, 331g carbohydrates, and 150g fat. It is an excellent source of iron (142% of the Daily Value), protein (82% of the Daily Value), and calcium (68% 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 use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the muffins may be denser, so consider adding an extra tablespoon of liquid to keep the batter moist. Whole wheat flour adds additional fiber and nutrients, making your muffins even healthier.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of one muffin. If it comes out clean or with a few crumbs attached, they are ready. Baking time may vary, so keep an eye on them during the last few minutes of baking to avoid overcooking.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using a plant-based shortening or oil. For buttermilk, mix a non-dairy milk with vinegar or lemon juice. This will create a similar texture and flavor.
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).