Six Dozen Bran Muffins
Hearty and nutritious bran muffins with a moist texture, perfect for breakfast or snacks. They offer a wholesome flavor with hints of wheat and a satisfying crunch.
Ingredients
Instructions
- Cream butter or margarine and sugar together.
- Combine boiling water with baking soda; mix and let cool.
- Add eggs to the creamed mixture and beat well.
- Alternately add buttermilk with flour, Bran Flakes, and All-Bran to the mixture.
- Pour batter into muffin tins and bake at 375°F (190°C) for 30 minutes.
Tips & Substitutions
For added moisture, consider substituting half the butter with applesauce. If you prefer a less sweet muffin, reduce the sugar to 1 1/2 cups. Ensure the boiling water is not too hot when combined with baking soda to avoid fizzing too much. If you don't have Bran Flakes, you can use additional All-Bran cereal. These muffins are perfect for breakfast or a snack.
Serving Suggestions
These Bran Muffins are delightful on their own or served with a spread of butter or cream cheese. Pair them with a fresh fruit salad or yogurt for a balanced breakfast. They also make a great snack alongside a cup of tea or coffee. For a twist, try adding nuts or dried fruits to the batter for extra flavor and texture.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. To reheat, microwave on medium for 15-20 seconds or place in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Six Dozen Bran Muffins contains roughly 371 calories, with 5g protein, 43g carbohydrates, and 22g fat. It is an excellent source of iron (49% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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. Keep in mind that whole wheat flour may result in a denser muffin, so you might want to adjust the liquid slightly or add an extra egg for moisture.
How can I make these muffins healthier?
To make these muffins healthier, consider reducing the sugar content, using whole grain flours, or incorporating additional fruits like mashed bananas or grated carrots. You can also replace some of the butter with unsweetened applesauce for a lower-fat option.
What can I add to enhance the flavor of the muffins?
You can enhance the flavor by adding spices like cinnamon or nutmeg, or mix in ingredients such as chopped nuts, dried fruits, or chocolate chips. A splash of vanilla extract can also elevate the taste.
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).