Muffins By The Pailful(Hi-Fiber)
Hearty high-fiber muffins with a rich bran flavor, perfect for healthy breakfasts or snacks, suitable for those seeking a nutritious, filling treat. Delicious and satisfying.
Ingredients
Instructions
- Combine All-Bran and 100% Bran cereals with salt in a large bowl.
- Stir in boiling water; mix well, then add buttermilk or evaporated milk. Cool to lukewarm.
- In a separate mixing bowl, cream together sugar and shortening.
- Add eggs one at a time, beating well after each addition.
- Stir the egg mixture into the bran mixture and let it set.
- Combine flour and baking soda (or baking powder if using sweet milk).
- Add the dry ingredients to the bran mixture and stir just enough to dampen the ingredients.
- Store batter in the refrigerator until ready to use, up to 4 weeks.
Tips & Substitutions
For added flavor, consider mixing in nuts or dried fruits like raisins or cranberries. If you're looking for a lower calorie option, substituting Splenda for sugar works well without sacrificing sweetness. To keep your muffins moist, make sure not to overmix the batter—just stir until combined. If you prefer a more pronounced cinnamon flavor, feel free to add a teaspoon of ground cinnamon to the dry ingredients.
Serving Suggestions
These muffins are perfect for breakfast or as a snack throughout the day. Serve them warm with a pat of butter or a drizzle of honey for added richness. They pair wonderfully with a cup of coffee or tea. For a delightful dessert option, consider serving them alongside a scoop of vanilla ice cream or as a side to the Low Calorie Vanilla Cream Pie.
Storage & Reheating
Store the muffin batter in an airtight container in the refrigerator for up to 4 weeks. This allows you to bake fresh muffins whenever the craving strikes. To reheat baked muffins, place them in a microwave for 10-15 seconds or wrap them in foil and warm them in the oven at 350°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Muffins By The Pailful(Hi-Fiber) contains roughly 1877 calories, with 49g protein, 361g carbohydrates, and 28g fat. It is an excellent source of iron (179% of the Daily Value), protein (97% of the Daily Value), and vitamin C (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 muffin batter for later use?
Yes, you can freeze the muffin batter. Just make sure it's in an airtight container. When you're ready to bake, thaw it in the refrigerator overnight and then proceed as usual. This is great for enjoying fresh muffins anytime with minimal effort.
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. If it comes out clean or with a few crumbs, they're ready. Overbaking can lead to dry muffins, so keep an eye on them as they approach the end of the baking time.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Using whole wheat flour will add extra fiber and a nuttier flavor. However, you may need to adjust the liquid slightly, as whole wheat flour can absorb more moisture. Start with a small amount and add as needed to achieve the right batter consistency.
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).