Making them ahead of time allows you to store them in the refrigerator for up to two months. They quickly prepare breakfast and bake as necessary.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 72 |
| Yield: | 72 mini muffins |
Ingredients
- 4 cups bran flakes cereal
- 2 cups wheat bran cereal (such as Kellogg’s® All-Bran®)
- 2 cups boiling water
- 2 ½ cups white sugar
- 1 ½ cups shortening
- 4 eggs
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 quart buttermilk
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease three 24-cup mini-muffin tins or line with paper liners.
- Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened.
- Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy.
- Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated.
- Spoon batter evenly into prepared muffin pans.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.
- The batter can be kept in the refrigerator for up to 2 months; bake as needed.
Nutrition Facts
| Calories | 115 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 154 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Added cinnamon. Very good!
If you grew up in the 70’s everyone had this recipe in the fridge waiting to be baked! I scaled the recipe to 27 servings which yielded 32 muffins with my #50 scoop, that baked in 22 minutes. I did crush the bran flakes with my rolling pin in the bag to make them break down faster. I changed the leavening to 4 tsps baking powder and 1 tsp baking soda since I was baking the whole batch right away. I used white whole wheat flour for the all purpose. I added 1 large orange juiced and zested and a scant 2 cups of chopped dates to the batter. My batter was still quite loose so I added an additional 1/4 cup flour and 2 cups bran flakes. They are so delicious! Great snacks for March Break and lunches, thanks! #AllrecipesAllstarsCanada #FacelessNoMore
This Recipe needs some corrections…. #1 When do you add the Bran that has soaked up the water (I added it after mixing in the flour &buttermilk) and #2. The Bran FLAKES need to be run through a Food Processor in order to be mixed into the batter until smooth… I did that knowing no amount of stirring would break down the flakes to a smooth consistency … it worked by processing them.