Bran Muffins

Featured in the Honolulu Star-Bulletin on December 24, 2008.



Bran Muffins

  • 1 box (15-17 ounces) raisin bran or bran flakes cereal
  • 3 cups sugar
  • 5 cups all purpose flour or whole wheat flour
  • 5 teaspoons baking soda
  • 2 teaspoons salt
  • 3/4 cup dried cranberries (optional)
  • 4 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 quart buttermilk


Preheat oven to 375°F. Grease or line muffin pans. In a very large mixing bowl, mix together the cereal, sugar, flour, baking soda, salt, and cranberries. In another mixing bowl, beat together the eggs, oil, and buttermilk. Stir the egg mixture into the cereal mixture; mix well. Fill muffin pans 3/4 and bake for 20 to 25 minutes. Makes about 3 dozen muffins.

Note: This batter can be prepared ahead of time and baked as needed. Keep the batter in the refrigerator in a tightly covered container.

Approximate Nutrient Analysis per serving:
250 calories, 8 g fat, 1 g saturated fat, 25 mg cholesterol, 400 mg sodium, 44 g carbohydrate, 3 g fiber, 22 g sugar, 55 g protein


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