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fresh baked bran muffins with butter and strawberry jam

Moist Bran Muffins

This recipe for Moist Bran Muffins is simple and delicious. With a few dry ingredients and a few wet ingredients this batter comes together quickly. It can then be stored in the fridge for a few days and pulled out when you need a quick breakfast or an afternoon snack for the kids.
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Prep Time 12 mins
Cook Time 20 mins

Ingredients
  

  • 2 cup buttermilk
  • 1 cup boiling water
  • 2½ tsp baking soda
  • ½ cup shortening
  • 1 cup sugar
  • 2 eggs
  • ½ ½Tbsp salt
  • 2½ cups flour
  • 2 cups All Bran cereal
  • 1 cup bran flake cereal

Instructions
 

  • Preheat oven to 400°F
  • In a medium sized pan boil the water, remove from heat and add buttermilk and baking soda. Stir until combined
  • In a separate bowl, using a hand mixer cream together the shortening, sugar, eggs, and salt
  • In separate bowl mix together the flour, All Bran, and bran flakes
  • Add approx. ⅓ of the milk mixture to the creamed shortening/sugar mixture and mix until combined.
  • Add approx. ⅓ of the dry ingredients to the creamed shortening/sugar and mix until combined. Continue alternating between the milk and dry ingredients until it is all combined.
  • Fill prepared muffin tins ⅔ full with the batter and bake for 20 minutes. Cool baked muffins on a cooling rack and store in an airtight container for up to 5 days.