Breakfast Bran Muffins

Breakfast Bran Muffins


30 muffins


  • 1 cup boiling water
  • 1 cup Nabisco 100 ll-Bran
  • 1/2 cup shortening
  • 1 1/4 cups Sugar
  • 2 Eggs, beaten
  • 2 cups buttermilk
  • 2 cups Kellogg's All-Bran Cereal
  • 2 1/2 cups whole wheat flour
  • 2 1/2 teaspoons baking soda
  • 1/2 teaspoon Salt


  1. In a separate bowl, pour the boiling water over the Nabisco All-Bran.
  2. In a large mixing bowl, cream the shortening and sugar, and add the beaten eggs and buttermilk.
  3. Add the Kellogg's All-Bran, flour, baking soda, and salt, and mix.
  4. Fold in the soaked Nabisco bran. At this point, the batter may be refrigerated in a tightly covered container for up to 6 weeks. If desired, spoon out into greased muffin tins before breakfast and bake.
  5. Fill greased muffin tins about 3/4 full. Bake at 400 degrees for 15 to 18 minutes. Makes 30 muffins.

Chef’s tip

Special Diets:
Recipe Adjustments for Breakfast Bran Muffins:
Select diet; follow recipe using substitutions below.

Reduced Sodium: Omit salt. 156 mg sodium per serving.
Reduced Cholesterol: Use 1/2 cup Eggbeaters in place of eggs. 4 mg cholesterol per muffin.
Reduced Calorie: No change.
Diabetic Exchange (for original recipe): 1 starch exchange & 1 fat exchange per serving.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.