All Bran Muffins Master Mix

Elevate your breakfast game with the versatile and wholesome All Bran Muffins Master Mix! Packed with fiber-rich wheat bran cereal and the subtle sweetness of buttermilk, this easy-to-make muffin mix is perfect for meal prep enthusiasts and busy mornings. The recipe’s secret lies in letting the batter rest overnight, enhancing the flavor and texture of the muffins for a bakery-quality result. With a combination of pantry staples like all-purpose flour, granulated sugar, and a hint of vanilla, these muffins strike the perfect balance between healthy and delicious. Bonus: the refrigerated batter lasts up to three weeks, so you can enjoy fresh, warm muffins on demand! Quick to prepare and utterly satisfying, these muffins are a must-try addition to your breakfast or snack routine.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 5 cups wheat bran cereal (e.g., All-Bran)
• 1 cup granulated sugar
• 2.5 cups all-purpose flour
• 5 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 4 large eggs
• 4 cups buttermilk
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

Step 1

In a large mixing bowl, combine the wheat bran cereal, sugar, flour, baking soda, baking powder, and salt. Stir until thoroughly mixed.

Step 2

In a separate large bowl, beat the eggs. Whisk in the buttermilk, vegetable oil, and vanilla extract until well combined.

Step 3

Gradually stir the dry ingredients into the wet ingredients. Mix until all ingredients are just incorporated, but do not overmix. The batter will be thick.

Step 4

Cover the bowl with plastic wrap and refrigerate for at least 12 hours (or overnight). This rest time enhances the flavor and texture of the muffins.

Step 5

Preheat the oven to 375°F (190°C). Line muffin tins with paper liners or lightly grease them.

Step 6

Scoop the batter into prepared muffin tins, filling each cup about 2/3 full.

Step 7

Bake in the preheated oven for 18–20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Remove muffins from the oven and let them cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Step 9

Store leftover batter in the refrigerator for up to 3 weeks, covered tightly. To bake fresh muffins as needed, simply scoop batter into muffin tins and bake as described.

Nutrition Facts

Serving size	2334.6 grams (2334.6g)

Amount per serving	% Daily Value*
Calories	5301

Total Fat 171.30g	220%
Saturated Fat 42.70g	214%
Polyunsaturated Fat 69.10g
Cholesterol 851mg	284%
Sodium 13367mg	581%
Total Carbohydrate 858.30g	312%
Dietary Fiber 133.20g	476%
Total Sugars 325.10g
Protein 150.00g	300%

Vitamin D 672IU	3358%
Calcium 1526mg	117%
Iron 74mg	411%
Potassium 5683mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.7%

Protein: 10.8%

Carbs: 61.6%