Marianne'S Big Batch Bran Muffins
Marianne's Big Batch Bran Muffins offer a hearty, wholesome treat with the rich flavors of Raisin Bran and a moist, tender crumb. Perfect for breakfast or snacks, these muffins are easy to prepare in large quantities and store well, making them ideal for busy mornings or batch baking enthusiasts.
Ingredients
Instructions
- Mix dry ingredients in a large bowl.
- Add oil, buttermilk, and eggs.
- Mix to combine well.
- Store in a covered container in the refrigerator.
- Use as needed.
- Never stir after the first mixing.
- Bake at 400° for 15 to 20 minutes.
Tips & Substitutions
For best results, use fresh ingredients and ensure your baking soda is active. If you wish to reduce sugar, consider substituting with a natural sweetener like honey or maple syrup, adjusting the liquid accordingly. You can also add nuts or chocolate chips for extra flavor. This recipe can be adapted as vegetarian recipes by using plant-based oil instead of traditional options.
Serving Suggestions
These muffins are delightful served warm with a spread of butter or cream cheese. They pair wonderfully with a side of fresh fruit or yogurt for a wholesome breakfast. For a special treat, enjoy them alongside a cup of coffee or tea, or even with a slice of Marcheta'S Peach Cake for a sweet afternoon snack.
Storage & Reheating
Store the muffins in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months. To reheat, simply pop them in the microwave for 15-20 seconds or warm them in an oven at 350°F for about 5-10 minutes, keeping them covered to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Marianne'S Big Batch Bran Muffins contains roughly 2187 calories, with 16g protein, 128g carbohydrates, and 185g fat. It is an excellent source of vitamin C (121% of the Daily Value), dietary fiber (53% of the Daily Value), and protein (33% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1906mg per serving (83% 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 make these muffins without eggs?
Yes, you can replace the eggs with flaxseed meal or applesauce for a vegan option. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg or 1/4 cup of applesauce to maintain moisture and binding.
What can I do if the batter is too thick?
If your batter is too thick, you can add a bit of milk or water to loosen it. Start with a tablespoon at a time until you reach your desired consistency. Be careful not to overmix after adding liquid.
How can I adjust these muffins for a healthier version?
To make a healthier version, consider replacing half of the all-purpose flour with whole wheat flour. You can also reduce the sugar content and add in some grated carrots or zucchini for added nutrition and moisture.
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).