How to make it

  • In a small bowl, pour boiling water over the 100% Bran; set aside.
  • In a very large bowl, cream together the shortening and sugar.
  • Add the beaten eggs and buttermilk.
  • Add the Kellogg’s All-Bran, stirring well.
  • Add flour, soda and salt; mix well.
  • Fold in the soaked 100% Bran to the mixture.
  • Store the batter in refrigerator for up to 6 weeks (makes 1 gallon).
  • This recipe will make approximately 8 dozen muffins.
  • To bake, fill well-greased muffin tins about ¾ full of batter.
  • Bake at 400 degrees for 14 to 18 minutes, until tops of muffins bounce back when poked with your finger.
  • These are good just plain or with a little butter, but they are even better with some homemade strawberry jam! (see Homemade Freezer Strawberry Jam recipe)
  • NOTE: Muffins will remove easier if you run a knife around the tins and remove the muffins while they are still hot.

Reviews & Comments 5

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, good heavens, honey, my blessed momma used to make these too. They are so good. I have to make some this weekend. YUMMY.
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    " It was excellent "
    spud ate it and said...
    I have kelloggs raison bran and all the other ingrediants, i suppose that will do?
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  • pswells 14 years ago
    it would be great to have nutritional values added to all recipes so we know how to calculate our intake of certain foods. At least fat/fiber and calories...i am following the ww program and need this for points
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  • michellem 14 years ago
    I love bran muffins..thanks for the recipe!
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  • coffeebean53 14 years ago
    Wow my kind of muffin. I've bookmarked to try these soon.
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