Ingredients for Big Batch Bran Muffins
- 2 cups bran cereal
- 2 cups bran cereal
- 1 cup boiling water
- 1 cup granulated sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- ¼ cup molasses
- 2 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup raisins
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How to Make Big Batch Bran Muffins
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin (or use paper liners).
- In a large bowl, combine 2 cups bran cereal, 1 cup boiling water and let sit for 30 minutes to soften.
- 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.
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, and 1 cup raisins.
- Add the softened bran cereal mixture to the wet ingredients (step 3) and stir to combine.
- Gradually add the dry ingredients (step 4) to the wet ingredients, stirring until just combined. Do not overmix.
- Fill the prepared muffin cups about ¾ full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store leftover muffins in an airtight container in the refrigerator for up to a month or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
83g
Fat
5g
Carbs
14g
