Six-Week Bran Cereal Muffins

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Six-Week Bran Cereal Muffins

These Bran Cereal Muffins are so easy with the most fantastic results. Bake up the batter all at once or store in the fridge for 6 weeks, make as few or many muffins as you like! Great for on-the-go mornings!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: bran cereal muffins, bran muffins, six week bran cereal muffins

Servings:

Ingredients

5 & 1/3 cups bran flakes
4 cups all-purpose flour
1 cup wheat germ
2 & 1/4 cups granulated sugar
5 teaspoons baking soda
pinch kosher salt
4 cups low-fat buttermilk
1 cup vegetable oil
4 large eggs

Instructions

Place bran flakes in the bowl of a food processor; pulse several times until you reach the consistency of breadcrumbs. Transfer to an extra large bowl. Add the flour, wheat germ, sugar, baking soda, and salt to the bowl. Whisk until combined.
In a separate bowl, whisk together the buttermilk, oil, and eggs until combined and smooth.
Pour the wet ingredients into the dry ingredients and stir just until evenly moist. (Do not over-mix.)
Transfer the muffin mix to a 1 gallon (or larger) capacity container with a tight fitting lid. Label the container with the date the batter was mixed and store in the refrigerator for up to 6 weeks. (Or you can use the batter immediately, making as few or as many muffins as you’d like!)
When ready to bake, give the batter a gentle stir before scooping. Preheat oven to 400 degrees F.
Line muffin tins with paper sleeves and fill the wells 2/3 full.
Bake for approximately 15-17 minutes or until a tester inserted in the center comes out clean.
Remove from the oven and allow muffins to rest in the tins for at least 5 minutes before eating and enjoy!

Notes

- Use Raisin Bran cereal. I prefer just bran flakes, but if you can't find them, or you want the additional sugar coated raisins as part of your mix-ins, use raisin bran cereal instead.

- Add fruit. As you can see from the first picture, I will more times than not cook up 12 at a time, leaving some plain, and then add in fruit to a some, and mini chocolate chips to a few others. Just tuck in 5-6 blueberries (fresh or frozen), or ½ tablespoon of mini chocolate chips, to the batter of each muffin.

- Convert these to mini muffins. You'll need mini muffin liners. Reduce baking time from 15-17 minutes down to 10-12.
- FAQs. If you have questions about the batter, don't miss the FAQs in the article below this recipe card.

Nutrition