Margaret Lefever's Bran Muffins

Soft, moist, and packed with wholesome goodness, Margaret Lefever's Bran Muffins are the ultimate balance of healthy and delicious. Featuring a base of tender All-Bran cereal softened with boiling water, these muffins are naturally rich in fiber and subtly sweetened with granulated sugar. The addition of buttermilk ensures an irresistibly light and fluffy texture, while optional raisins add a touch of chewy sweetness. Perfect for breakfast on the go or a mid-afternoon snack, these easy-to-make muffins come together in just 15 minutes of prep time and bake to golden perfection in under 20 minutes. With their simple ingredients, customizable mix-ins, and freezer-friendly nature, this timeless recipe is your go-to for a nutritious yet satisfying treat! Keywords: bran muffins, fiber-rich muffins, healthy breakfast recipe, classic muffin recipe, easy baking recipes.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups All-Bran cereal
• 1 cup Boiling water
• 1 cup Granulated sugar
• 0.5 cup Vegetable oil
• 2 large Eggs
• 2 cups Buttermilk
• 2.5 cups All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 1 cup Raisins (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large mixing bowl, combine the All-Bran cereal and boiling water. Stir and let sit for 5 minutes to soften.

Step 3

While the cereal is soaking, mix the granulated sugar and vegetable oil in a separate bowl until well combined.

Step 4

Add the eggs to the sugar mixture one at a time, beating well after each addition.

Step 5

Stir the buttermilk into the sugar mixture until everything is smooth and well incorporated.

Step 6

Add the sugar-buttermilk mixture to the softened cereal and mix until combined.

Step 7

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Step 8

Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be thick but well incorporated.

Step 9

If using raisins, fold them into the batter at this stage.

Step 10

Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 11

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 12

Remove from the oven and allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Step 13

Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	(1740.2g)

Amount per serving	% Daily Value*
Calories	4118.5

Total Fat 136.8g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 68.2g
Cholesterol 425.7mg	0%
Sodium 6190.2mg	0%
Total Carbohydrate 720.0g	0%
Dietary Fiber 72.6g	0%
Total Sugars 343.8g
Protein 76.0g	0%

Vitamin D 335.8IU	0%
Calcium 824.0mg	0%
Iron 32.1mg	0%
Potassium 3210.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.9%

Protein: 6.9%

Carbs: 65.2%