The perfect start to any morning! 30-Day bran muffins are simple to make and store (30 days in the refrigerator) these muffins are loaded with fiber.
Do you ever get in a breakfast rut? I find we eat the same meals quite often and wish there was more variety in our morning breakfast routine. Well I recently rediscovered this 30-day bran muffin recipe and my life has been changed.
I know you’re thinking 30 days? Right? I did the same thing! But honestly they are so quick to make and you’ll have enough batter for 6-8 dozen bran muffins. I bake a dozen once a week or sometimes more and the batter stays fresh in the fridge for 30 days. That means my family can have a warm, healthy breakfast with little work from me.
The absolute best part is that my kids love to help! They put the papers in the muffin tins, then I pull out my refrigerated batter and use my large cookie scoop to fill the cups. 400 degrees for 18 minutes and they are ready to eat.
I’ve found that my family chooses those over other treats. So if you’re in search for a healthier snack or treat for your kids or yourself, this is the perfect recipe! If you like muffins, give my blueberry oat muffin recipe a try!
| Prep Time | 15 minutes |
| Cook Time | 18 minutes |
| Servings |
dozen
|
- 4 cups All-Bran cereal
- 2 cups boiling water
- 1 cup margarine
- 2 1/2 cups sugar
- 4 eggs
- 1 quart buttermilk
- 5 teaspoons baking soda
- 1 teaspoon salt
- 5 cups flour
- 2 cups Bran Flakes Cereal
Ingredients
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|
- Pour boiling water over All-Bran cereal and let sit.
- Cream margarine and sugar, add eggs then dry ingredients alternating with buttermilk.
- Mix in All-Bran and water mixture. Last of all, stir in the Bran Flakes.
- Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins
*This batter stores in the fridge for 30 days and makes dozens of muffins!
Recipe from Favorites Cookbook
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