I’m a little biased in thinking this is the world’s best bran muffin recipe because it came from my parent’s restaurant, The Guest House. A place I was raised in and anything my parents cooked up in that kitchen will always be a favorite of mine. We love making recipes from my parents restaurant and cooking with our kids.

But these bran muffins are truly a favorite of everyone who makes them! 

Bran muffins provide a lot of fiber, which is what my little dudes always need more of! This recipe also makes a lot, and they freeze well, so it’s great for the on-the-go mornings when you’re trying to race out the door but also getting your kids and yourself fed. 

I call our little Beckam, my love muffin, because he’s always asking for muffins, no matter if it’s for breakfast, lunch, or dinner, and these are a hit with them! 

Here’s the full breakdown of our The Guest House Bran Muffins, I hope you all enjoy! 

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Guest House Bran Muffins

Yield: 4.5 dozen

Prep Time: 5 minutes

Cook Time: 16 minutes

Total Time: 21 minutes

A delicious source of fiber! My family's restaurant recipe and a local favorite. You can also add zucchini for a fun and even healthier twist!

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Ingredients

• 1 box Kellogg's All-Bran Buds (17.7oz box)
• 1 cup Crisco shortening
• 3 cups sugar
• 4 eggs
• 2 tbs baking soda
• 1 tsp salt
• 1 qt buttermilk
• 5 cups flour

Instructions

Brings 2 cups of water to a boil. Add 1-box of Kellogg's All-Bran Buds (17.7oz box).  Let this mixture sit while you get the other ingredients mixed together.

In a large mixing bowl add 1 cup Crisco shortening (I use the pre-measured sticks), 3 cups sugar, 4 eggs, 2 tbs baking soda, 1 tsp salt, 1 qt buttermilk, and 5 cups flour.

Mix together and then add softened bran buds. Pour muffin batter into a large container, cover and store in the fridge for 7-10 days. When ready to bake, scoop batter into muffin tins.  I use a regular size ice cream scoop full. Bake for 16 minutes at 400 degrees. If you want to bake all of the muffins at once it will make 4 1/2 dozen and they freeze very nicely.

I oftentimes have taken some of our diced zucchini (1) from the garden and tossed it in at the end before we bake it and it is delicious!