Bran Muffins(Refrigerated)
These hearty bran muffins feature a wholesome combination of bran flakes, whole bran cereal, and chopped pecans, offering a nutty flavor and moist texture perfect for breakfast or snacks.
Ingredients
Instructions
- Pour 2 cups of boiling water over 2 cups of bran flakes and 4 cups of whole bran cereal; let sit until softened.
- In a large mixing bowl, cream together 1 1/4 cups of butter or Crisco and 3 cups of sugar until smooth.
- Add 4 eggs to the creamed mixture and beat well.
- Stir in 1 quart of buttermilk.
- Gradually add 5 cups of self-rising flour, or sift 5 cups plain flour with 5 teaspoons of soda and 1 tablespoon of salt, then add to the mixture.
- Fold in the soaked bran mixture and 2 cups of chopped pecans.
- Divide batter evenly into greased muffin tins.
- Bake at 375°F (190°C) for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the butter with unsweetened applesauce. If you prefer a nuttier flavor, try adding walnuts instead of pecans. To make these muffins even more indulgent, add chocolate chips or dried fruits. Remember to adjust the baking time if you make mini muffins; they will bake faster than regular-sized ones.
Serving Suggestions
These bran muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with Instant Strawberry Ice Cream for a delightful dessert. Consider serving alongside fresh fruit or yogurt for a balanced meal.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. To reheat, simply microwave them for about 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Bran Muffins(Refrigerated) contains roughly 1303 calories, with 27g protein, 195g carbohydrates, and 52g fat. It is an excellent source of vitamin C (150% of the Daily Value), iron (100% of the Daily Value), and dietary fiber (86% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 865mg per serving (38% 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 a different type of flour in this recipe?
Yes, you can use whole wheat flour for a healthier option, but be aware that it may alter the texture slightly. If using whole wheat, you might need to increase the liquid slightly. Just ensure the flour you choose is appropriate for baking to maintain the muffins' structure.
How can I make these muffins less sweet?
To reduce the sweetness, you can cut down the sugar by about one cup and substitute with mashed bananas or unsweetened applesauce for moisture. This will not only lower the sugar content but also add a hint of natural sweetness and added flavor.
Can I make these muffins vegan?
Absolutely! To make them vegan, substitute the eggs with flaxseed meal or applesauce and use a plant-based butter alternative. Replace buttermilk with a non-dairy milk mixed with a tablespoon of vinegar or lemon juice to create a similar acidity that buttermilk provides.
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).