Ever Ready Bran Muffins

Ever Ready Bran Muffins

This is a favorite of my family’s. This is, as are many of my recipes, one of my grandmother’s favorite recipes. She says: “Bake as needed. Malcolm (my grandfather) loves them. You can also add blueberries, pecans, pineapple, or apple to the muffins.” Enjoy!

15 ounce package Raisin Bran
5 cups all-purpose flour
3 cups sugar
5 tsp soda
2 tsp salt
4 eggs, beaten
4 cups low-fat buttermilk
1 cup vegetable oil

Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Add eggs, buttermilk, and oil; stir just enough to moisten dry ingredients. Cover and store in the refrigerator for up to 4 weeks.
When ready to bake, fill greased muffin tins 2/3 full. Bake at 400 degrees for 12-15 minutes.
Yield: 5 1/2 dozen muffins
Per muffin: 130 calories, 2.5 grams protein, 22 grams carbohydrate, 1 gram fiber, 4 grams fat, 3.5 grams unsaturated fat

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  1. The Bran Muffin receipe looks really good. Can I use wheat flour , sugar substitute and applesauce instead of oil? I am diabetic.
    Also can you include Total Carbs

  2. I know that you can definitely make these with whole wheat flour. I haven’t tried them with applesauce and sugar substitute, but I’m sure it would still work (you might want to use half sugar and half sugar substitute first to try it out). The 22 grams of carbohydrate are the total carbs – this would be about 1 1/2 servings of carbohydrate per muffin.