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!
- 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
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!