Big Batch Bran Muffins Recipe

Ingredients for Big Batch Bran Muffins

• Natural Bran
• All Bran Cereal
• 1 cup boiling water
• 1 cup granulated sugar
• 1 cup buttermilk
• ½ cup vegetable oil (or ½ cup applesauce)
• ¼ cup molasses
• 2 large eggs
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup raisins

How to Make Big Batch Bran Muffins

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin (or use paper liners).
2. In a large bowl, combine 2 cups bran cereal, 1 cup boiling water and let sit for 30 minutes to soften.
3. In a separate large bowl, whisk together 1 cup granulated sugar, 1 cup buttermilk, ½ cup vegetable oil (or substitute with ½ cup applesauce for a lower-calorie option), ¼ cup molasses, and 2 large eggs.
4. In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 1 cup raisins.
5. Add the softened bran cereal mixture to the wet ingredients (step 3) and stir to combine.
6. Gradually add the dry ingredients (step 4) to the wet ingredients, stirring until just combined. Do not overmix.
7. Fill the prepared muffin cups about ¾ full.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
10. Store leftover muffins in an airtight container in the refrigerator for up to a month or freeze for longer storage.