Eat Without

Bran Muffins

Source: Quick and Healthy Meals: Tips and Tools for Planning Meals for Your Family Ohio State University Cooperative Extension Cuyahoga County

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Looking for a creative way to cook with breakfast cereal? Look no further than this recipe.

Makes
30 servings

Ingredients

  • 5 cups all purpose flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 3 cups sugar
  • 8 cups raisin bran (about 15 oz)
  • 4 eggs, beaten
  • 4 cups buttermilk
  • 1 cup vegetable oil (or cooking oil of choice)
  • sprays of vegetable oil spray (or oil)

Directions

  1. Wash hands with soap and water.
  2. Measure flour into a large bowl.
  3. Add salt, soda, sugar and raisin bran to the flour and mix well with spoon.
  4. With a spoon make a "well" in the center of the dry ingredients.
  5. In the medium size bowl, beat the eggs with a fork until whites and yolk are evenly blended.
  6. Add milk and oil to eggs. Beat with fork.
  7. Add liquid to dry ingredients. Stir until dry ingredients are moistened (mixture will be lumpy).
  8. Lightly oil the bottoms of the paper cups in the muffin pan (or use muffin cups). Fill the muffin cups to 3/4 full.
  9. Bake at 425 °F for 15-20 minutes.
  10. Baked muffins can be frozen for future use.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.