Two Week Bran Muffins
Ingredients
- 1 cup Boiling Water ⓘ
- 3 cups Bran Cereal (Buds Or Twigs) Or 5 1/4 Cups Bran Flakes, Divided ⓘ
- 2-1/2 cups White Whole Wheat Flour
- 2-1/2 teaspoons Baking Soda ⓘ
- 1 teaspoon Salt ⓘ
- 1 cup (or Up To 1 1/2 Cups) Dried Fruit - I Typically Use Golden Raisins/Dried Cherries ⓘ
- 1/4 cups Vegetable Oil ⓘ
- 1/4 cups Applesauce ⓘ
- 2 whole Large Eggs ⓘ
- 2 cups Buttermilk ⓘ
- 1/2 cups Brown Sugar ⓘ
Instructions
- In heatproof bowl, pour boiling water over 1 cup bran cereal (or 1 3/4 cups bran flakes). Set aside until cool (roughly 30-45 minutes).
- While cereal mixture cools, combine flour, baking soda and salt into a large mixing bowl. Stir in dried fruit.
- Add vegetable oil and applesauce to the cooled cereal mixture. In another bowl, whisk together eggs, buttermilk and sugars. Add this to the flour mixture and combine. Stir in the remaining dried cereal and, finally, add the water/bran/oil mixture to everything and combine well.
- Place batter in large plastic container, cover, and let sit overnight.
- Preheat oven to 375°F. Lightly spray or grease muffin cups and fill in as many cups as desired. Batter can sit in the fridge for up to two weeks. Fill cups with approximately 1/4 cup batter and bake for 20-25 minutes, or until an inserted toothpick comes out clean.
- Remove muffins from the oven and extract from cups, allowing them to cool on a wire rack for a few minutes. Try not to fit the whole muffin in your mouth once you realize how delicious they are!
Nutrition & Diet Analysis (per serving)
531
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).