Muffins In A Pitcher
Moist, hearty muffins with bran and buttermilk, perfect for breakfast or snacks. Their wholesome flavor and dense texture appeal to health-conscious eaters and busy mornings.
Ingredients
Instructions
- Pour boiling water over Bran Buds or 100% Bran and let it sit.
- Cream together sugar and shortening.
- Add eggs to the creamed mixture and beat well.
- Stir in the buttermilk and the bran mixture.
- Sift flour with baking soda and salt, then add to the wet ingredients.
- Add All-Bran and mix until just moistened.
- Pour batter into greased muffin tins.
- Bake at 400°F (200°C) for 12 to 20 minutes until golden brown.
Tips & Substitutions
For extra moisture, consider adding a mashed banana or applesauce to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Additionally, for a healthier twist, use whole wheat flour instead of all-purpose flour. Make sure not to overmix the batter to keep the muffins light and fluffy.
Serving Suggestions
These muffins are perfect for breakfast or as a snack. Serve them warm with a pat of butter or a drizzle of honey for added flavor. They pair beautifully with a cup of coffee or tea. For a satisfying brunch, consider serving them alongside a fresh fruit salad or yogurt. You can also enjoy them as a quick grab-and-go option.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a zip-top bag for up to 3 months. To reheat, warm them in the microwave for 15-20 seconds or toast them lightly in the oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Muffins In A Pitcher contains roughly 633 calories, with 4g protein, 45g carbohydrates, and 52g fat. It is an excellent source of iron (72% of the Daily Value) and dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 1319mg per serving (57% 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 regular flour instead of whole wheat flour?
Yes, you can use all-purpose flour in place of whole wheat flour in this recipe. Just keep in mind that whole wheat flour adds more fiber and a nuttier flavor. If you prefer a lighter texture, stick with all-purpose flour, but for a healthier option, whole wheat is a great choice.
What can I add to the muffins for extra flavor?
You can enhance the flavor of your muffins by adding ingredients like chocolate chips, nuts, or dried fruits such as raisins or cranberries. Spices like cinnamon or nutmeg can also add warmth and depth. Experiment with your favorite mix-ins to customize the muffins to your taste.
How do I know when the muffins are done baking?
Muffins are done when they are golden brown on top and a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on them during the last few minutes of baking, as ovens can vary in temperature, affecting the baking time.
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).