Standby Bran Muffins
Standby Bran Muffins are hearty, flavorful muffins with a nutty crunch, perfect for breakfast or snacks, appealing to those who enjoy wholesome, fiber-rich baked goods.
Ingredients
Instructions
- Mix the 2 cups bran cereal and boiling water. Let stand.
- Cream the sugar and shortening until well combined.
- Sift together the flour, baking soda, and salt.
- Add eggs one at a time to the creamed mixture, beating well after each addition.
- Stir in the buttermilk and remaining 4 cups of bran cereal.
- Fold in the bran-water mixture and dry ingredients until just moistened.
- Spoon the batter into greased muffin tins.
- Bake at 375°F (190°C) for 20 minutes.
Tips & Substitutions
For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer a sweeter muffin, consider adding a cup of mashed bananas or applesauce to the batter. Ensure your bran cereal is fresh for optimal flavor and texture. Mixing in some nuts or dried fruits can enhance the muffins, making them a delightful treat or breakfast choice.
Serving Suggestions
These muffins are perfect for breakfast or as a snack and pair beautifully with a hot cup of coffee or tea. You can serve them warm with a spread of butter or cream cheese. For a complete meal, consider serving them alongside a bowl of Holly'S Potato Soup or a fresh fruit salad. These muffins also make an excellent addition to brunch spreads.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag for up to three months. To reheat, simply microwave for 15-20 seconds or warm in a preheated oven at 350°F (175°C) for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Standby Bran Muffins contains roughly 2803 calories, with 29g protein, 294g carbohydrates, and 174g fat. It is an excellent source of calcium (66% of the Daily Value), protein (58% of the Daily Value), and vitamin C (50% of the Daily Value). 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 use a different type of cereal instead of bran cereal?
Yes, you can substitute bran cereal with other whole grain cereals, like wheat bran or oat bran. However, keep in mind that the texture and flavor may vary slightly. Always ensure that the cereal is unsweetened for the best results.
How can I make these muffins vegan?
To make the muffins vegan, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based shortening or coconut oil. Additionally, substitute buttermilk with a non-dairy milk mixed with a bit of vinegar or lemon juice to create a similar acidity.
What can I do if the batter is too thick?
If you find the batter too thick, you can add a bit more buttermilk or a splash of milk until you reach the desired consistency. The batter should be thick but pourable. Be cautious not to overmix, as this can lead to denser muffins.
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).