Bran Muffins


  • 2 cups boiling water
  • 2 cups Kelloggs Bran Buds
  • 1 cup shortening
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 quart (4 cups) buttermilk
  • 5 cups flour
  • 4 tsp baking soda
  • 1 1/2 tsp salt
  • 4 cups Kelloggs All Bran


  1. Mix boiling water and Bran Buds together and set aside to cool a little.
  2. Cream sugar and shortening together.
  3. Add bran mixture to sugar and shortening.
  4. Add eggs one at time to the mixture.
  5. Add buttermilk.
  6. In a separate bowl sift flour, baking soda, and salt together.
  7. Add wet mixture to the flour mixture.
  8. Add All Bran to the mix.
  9. Store in a covered container in refrigerator. Makes approximately 1 gallon of mix. Do NOT stir again, just spoon into greased muffin tins.
  10. Bake at 375 degrees for 15-20 minutes.

NOTE: If you can’t fit all of this in your mixer bowl, pour batter into a larger bowl and mix the last 4 cups of bran in by hand. Also this recipe works best if BOTH kinds of bran are used. This keeps for about 6 weeks in the fridge, and seems to improve with age.

These are the best bran muffins ever!!! Thanks for the recipe Raquel!!!

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