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Make Ahead Bran Muffins

Make These Bran Muffins Ahead, Store in Frig or Freezer
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Servings: 6 dozen
Cost: 3 WW Freestyle Blue


  • 15 oz Box of bran cereal, with or without raisins
  • 5 cup flour
  • 3 cups sugar
  • 5 tsp baking soda
  • 2 tsp salt, iodized or sea salt
  • 4 large eggs, whisked
  • 1 qt buttermilk
  • 1 cup vegetable oil


  • Preheat the oven to 350 degrees.
  • Grease (or use Pam on) the muffin tins
  • Sift together the flour, sugar, baking soda, and salt over the bran cereal in a large bowl
  • In a separate bowl, mix together the eggs, buttermilk, and oil.
  • Add your wet mixture into the dry mixture and mix together with a large spoon (do not use a mixer).  Continue to stir the two together until the entire mixture is moist.  There will be several pockets of dry mix so really make sure they are all broken open.
  • Fill the muffin tins ¾ full.
  • Bake for 20 minutes, or until the tops are golden brown and you pass the toothpick test.


I find it's best to leave the mix sit over night in the refrigerator if possible.  They are still good if you make them right away, but when it sits for a little while, the bran cereal softens just that little bit more that sometimes makes a big difference.
Also, if you want that almost crispy muffin top, let the batter sit out in the muffin tins for 10-20 minutes before sliding them into the oven.
Finally, I typically divide the batter, keep a few day's worth in the refrigerator, and put the rest in the freezer.  If I know I have a busier than usual morning, I'll make some muffins the day before.  Otherwise, I pop a few in the oven while I'm packing lunches in the morning so we get a fresh, hot breakfast.