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–+ servings
top photo has muffin tin with baked muffins in it, a crock of butter, a cup of coffee and then a whole bran muffin is sitting on a white plate with blue flowers around the edge with a butter knife with butter on it laying beside the muffin

The Best Old Fashioned Bakery Style Bran Muffins

Sheila
Bran Muffins are sweet and tender and the perfect muffin for sharing, freezing for lunches, or have for breakfast or mid afternoon snack.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
rest 12-24 hours in refrigerator 1 day
Total Time 1 day 45 minutes
Course baked goods
Cuisine American
Servings 24 large muffins
Calories 336 kcal

Ingredients
  

  • 1 cup vegetable shortening
  • 2 cups boiling water
  • 18.6 ounce box All-Bran Cereal
  • 3 teaspoons salt
  • 2 cups sugar
  • 4 whole eggs beaten
  • 5 cups All Purpose Flour
  • 5 teaspoons baking soda
  • 4 cups Buttermilk 1 quart

Instructions
 

  • Pour boiling water over shortening stir to make sure vegetable shortening melts completely before next step.
  • Add bran cereal to shortening and water mixture, stir. Make sure all the bran cereal has been mixed well into the wet ingredients. Mixture will be thick, but all of the cereal should be wet.
  • Beat eggs together with buttermilk
  • Sprinkle salt over bran mixture, mix to combine. Add sugar and mix.
  • Combine flour and baking soda in small bowl.
  • Alternate adding wet and dry ingredients to bran mixture. Alternating buttermilk and flour mixture to bran until completely incorporated. Store in an airtight container in refrigerator 12- 24 hours before baking. Or up to 1 week. When ready to bake line muffin tins with muffin cups, or spray generously with non-stick cooking spray fill 3/4 full .

before baking preheat oven to 350 degrees

  • Bake at 350 degrees for 25-30 minutes. Toothpick should come out clean when poked in the middle of muffin.

Notes

Buttermilk ~ If you do not have buttermilk or cannot find it add 1 teaspoon of white vinegar per cup of whole milk stir and allow to sit for ten minutes before using. 
For this recipe 4 cups whole milk + 4 teaspoons white vinegar =4 cups buttermilk
 

Nutrition

Serving: 1muffinCalories: 336kcalCarbohydrates: 56gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 35mgSodium: 625mgPotassium: 273mgFiber: 7gSugar: 24gVitamin A: 66IUCalcium: 55mgIron: 4mg
Keyword baked goods, bakery style, bran, breakfast,, muffins
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