Never Ending Bran Muffins

Discover the secret to effortlessly fresh breakfasts with these Never Ending Bran Muffins—a versatile, make-ahead recipe that’s perfect for busy mornings! This hearty batter, featuring wholesome wheat bran, buttermilk, and a touch of sweetness from granulated and brown sugar, can be refrigerated for up to two weeks, allowing you to bake a batch of warm, fluffy muffins anytime. Customize each batch with add-ins like raisins, nuts, or chocolate chips for endless variations. Perfectly moist and packed with fiber, these muffins are a healthy and convenient option for grab-and-go snacks or pair beautifully with a cup of coffee. With just 15 minutes of prep time, this recipe is the ultimate solution for meal prep enthusiasts craving homemade goodness.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 2 cups Wheat bran
• 1 cup Boiling water
• 1 cup Granulated sugar
• 1 cup Packed brown sugar
• 0.5 cups Vegetable oil
• 2 Large eggs
• 2 cups Buttermilk
• 1 teaspoon Vanilla extract
• 2.5 cups All-purpose flour
• 2 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Raisins (optional)

Directions

Step 1

In a large bowl, mix the wheat bran with the boiling water. Stir well and let it sit for 5 minutes until the bran softens.

Step 2

While the bran mixture is cooling, in another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until the mixture is well blended.

Step 3

Stir in the buttermilk and vanilla extract, ensuring everything is evenly combined.

Step 4

Add the wheat bran mixture to the wet ingredients, stirring well to incorporate.

Step 5

In a separate bowl, sift together the all-purpose flour, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.

Step 7

If desired, fold in the raisins or any other mix-ins of your choice, such as chopped nuts or chocolate chips.

Step 8

Cover the batter with plastic wrap and refrigerate for at least 1 hour. The batter can be kept in the fridge for up to 2 weeks, allowing you to bake fresh muffins at any time.

Step 9

When ready to bake, preheat your oven to 375°F (190°C). Line a standard muffin tin with paper liners or grease the pan well.

Step 10

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 of the way full.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 12

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

Step 13

Enjoy fresh and warm from the oven, or store them in an airtight container for up to 3 days.

Nutrition Facts

Serving size	1982 grams (1982.0g)

Amount per serving	% Daily Value*
Calories	4879

Total Fat 139.50g	179%
Saturated Fat 28.80g	144%
Polyunsaturated Fat 70.80g
Cholesterol 426mg	142%
Sodium 4468mg	194%
Total Carbohydrate 900.80g	328%
Dietary Fiber 65.90g	235%
Total Sugars 556.60g
Protein 82.60g	165%

Vitamin D 334IU	1669%
Calcium 1051mg	81%
Iron 34mg	187%
Potassium 4138mg	88%

*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: 24.2%

Protein: 6.4%

Carbs: 69.4%