Montana Bran Muffins

Bran muffins sitting in a basket lined with navy blue bandana with wIld flowers beside them.

5 from 2 votes

These Montana Bran Muffins are made a whole box of All Bran Cereal! They are hearty, healthy, and full of fiber. This recipe makes a LOT of muffins, and the best part is that you can store the batter in the fridge for up to a month! Not only that, but the muffins themselves freeze beautifully. It is perfect make ahead breakfast option, or healthy snack!

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Prep Time:20

Cook Time:17

Total Time:37

Course: Breakfast, Side Dish, Snack

Cuisine: American

Keyword: Bran muffin, easy breakfast, high fiber, high fiber muffin, high fiber recipes, make ahead breakfast ideas, refrigerator muffins

Servings: Muffins

Calories: 218kcal

Author: Mollie

Ingredients

1 18.6 oz Box All Bran Cereal
2 cups Boiling water
1 Quart Buttermilk
5 cups All-Purpose Flour
5 teaspoon Baking Soda
1 teaspoon Salt
4 Large Eggs
1 Cup Shortening
3 Cups Sugar
1 ½ Cups Chopped Dates

Instructions

Preheat Oven to 425℉
In your LARGEST bowl, pour 2 Cups boiling water over 2 Cups All Bran Cereal and let it sit for 20 minutes while you combine the other ingredients.
In a separate bowl, cream the shortening, and Sugar.
Slowly add the eggs one at a time into the shortening and sugar mixture, creaming well after each egg. Continue creaming it until it is fully incorporated.
In a separate bowl, combine flour, baking soda, salt and the rest of the box of All Bran cereal (about 4 cups).
Now, alternate between adding the shortening mix, the flour mix and the buttermilk into the large bowl with the boiling water/cereal mix.
Stir well after each addition. It will get thick, so use a sturdy spoon.
Once it is stirred really well, spoon into a muffin tin. Either grease the muffin tin really well, or use cupcake wrappers so that they don't stick.
Bake at 425℉ for 15-20 minutes, until top is crisp and golden brown and toothpick comes out clean.
Serve hot with lots of butter! Enjoy!

Notes

Notes:

These are refrigerator muffins which means you can keep the batter in the fridge for up to a month and use it to make fresh muffins as needed!
These muffins also freeze really well! If you would rather not store the batter, just use it all up and then stick the muffins you'd like to save in a zip top bag or sealed container and freeze!
Feel free to add raisins, chocolate chips, walnutes, dried cranberries or berries (I used huckleberries in my latest batch- YUM!) instead of dates!

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