Can I just tell you how much I love these Buttermilk Bran Muffins? They are incredibly moist and delightsome and I could eat them every day for breakfast for weeks… and I have. Sad, really, how little it takes to please me. What’s more, these Buttermilk Bran Muffins offer more than just pleasantness on the tongue. Hidden benefits, you see.
These additional benefits include, but are not limited to:
Pretty much anything goes here. Bottom line: Own. That. Muffin.
Fun fact: At a local Utah restaurant, people know these muffins as “Mormon Muffins.” I don’t know why. Maybe Mormons brought the recipe across the plains…? Who knows. Regardless, you don’t have to be a Mormon to enjoy them.
Before we start, the original recipe makes a HUGE batch, so I always half it (and I’ve included the halved version below). If you have more than two people in your household and plan on eating these muffins several times a week (which you probably will), then I would double the recipe. Alright, enough of that…let’s get to the muffins already!
Start by pouring a cup of boiling water over a cup of All-Bran cereal… you know, the one that looks like little brown straws? There are two types of bran cereal in this recipe, so we must be specific here, people. Let this mixture sit for a few minutes while you take care of other matters of business.
First matter of business: in a large bowl, cream together ½ cup butter-flavored shortening and a cup of sugar.
Add 2 eggs and 2 cups of buttermilk.
Note: Buttermilk substitute – In a liquid measuring cup, add 2 T. white vinegar, then fill to the 2-cup line with milk. Let this sit for a couple of minutes to allow the vinegar to react with the milk before using it.
Add 2 cups of Bran Flakes cereal to the mixture…
…along with the now-swollen All-Bran cereal.
Let this sit for a second while you whisk together 2 ½ cups all-purpose flour, ½ tsp. salt, and 2 ½ tsp. baking soda in a separate bowl.
Add your dry ingredients to the wet ingredients, and mix just until incorporated.
Pour batter into individual greased muffin tins…
…and add whatever add-ins you’d like, or nothing at all. I had some frozen berries & rhubarb leftover from making pies last fall, so I threw in a couple of those.
Just poke your add-ins down into the batter before baking.
And bake at 400°F for about 20 minutes.
Cover the leftover batter and keep refrigerated for up to 3 weeks. In the mornings, just pop a few in the oven and get creative with the add-ins! Enjoy!