The World’s Best Bran Muffin Recipe

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. 

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

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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! 

The best bran muffin recipe | construction2style

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

 

Yield: 4.5 dozen

Guest House Bran Muffins

Guest House Bran Muffins

A delicious source of fiber! My families restaurant recipe and locals favorite. You can also add zucchini for a fun and even healthier twist!

Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes

Ingredients

  • 1 box Kellogg's all bran buds (17.7oz box)
  • 1 cup crisco shortening
  • 3 cups sugar
  • 4 eggs
  • 2 TBS baking soda
  • 1tsp 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- 1 cup butter crisco shortening (I use the pre-measured sticks), 3 cups sugar, 4 eggs, 2 TBS baking soda, 1tsp salt, 1 qt buttermilk, 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 often times as well 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!

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