There are a lot of health benefits to eating bran, the biggest being that it is loaded with fiber. This great for many reasons, some of them being that you will feel fuller longer, it can help relieve constipation, can help lower your cholesterol (to learn more about cholesterol, see our posts here and here), and it has probiotic properties which means it has natural antibiotic properties (source, source). Great right?! I do however have to add this point, since bran muffins are packed with fiber, they do tend to be higher in calories. Since all calories are not created equal and bran muffins do have health benefits, all this means is that you may not want to eat 5 muffins in one sitting :).
This is my favorite bran muffin recipe. It is not dry at all, which is important in this kind of muffin. I also like that you can keep the batter in the fridge and cook only as many as you need at once.
The Best Bran Muffins
Makes 3 dozen muffins
1 cup water, boiled
2 cups Kellogg’s All Bran Original Cereal
1 cup Kellogg’s All Bran BranBuds cereal
1/2 cup butter
1 1/4 cup sugar
2 1/2 cups flour (can use wheat flour)
2 1/2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
Pour water over the 3 cups cereal, stir together very well. Cover with lid and let stand 20 minutes while you prepare the rest of ingredients. Cream butter with sugar; add eggs one at a time. Beat well.
Mix together dry ingredients and slowly stir into egg mixture alternately with buttermilk. Don’t beat it too much, just slowly stir in. Transfer batter to big bowl or pan. Sprinkle wet BranBuds into bowl and stir with wooden spoon (sprinkling assures that no clumps develop in the batter).
Fill muffin papers about 3/4 full. Bake in preheated oven at 400 degrees for 10 minutes. Lower temp to 350 degrees and bake an additional 10 minutes.
*This batter can be kept in the fridge for up to 6 weeks. Store covered in a glass container.