Classic Bran Muffins
20m prep 20m cook 40m ready
These bran muffins are packed with dried fruits and nuts. The batter can be stored in the refrigerator for up to six weeks, allowing you to bake fresh muffins in small batches as desired.
Ingredients
- 1 Raisin Bran
- 1.18 L flour
- 355 ml sugar
- 9.86 ml salt
- 29.6 ml baking soda
- 44.4 ml cinnamon
- 29.6 ml nutmeg
- Zest of one large orange
- 4 eggs beaten
- 237 ml vegetable oil
- 946 ml buttermilk
- 118 ml raisins
- 118 ml dried cranberries or cherries
- 237 ml chopped dates
- 12 prunes chopped
- 12 dried apricots chopped
- 237 ml chopped walnuts
Nutrition (per serving, estimated)
Estimated based off 16 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 161 mg
- Iron: 6.66 mg
- Magnesium: 99.6 mg
- Phosphorus: 267 mg
- Potassium: 1961 mg
- Zinc: 1.72 mg
Let's Cook
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Step 1.
In a large bowl, combine the Raisin Bran cereal, flour, sugar, salt, baking soda, cinnamon, nutmeg, and orange zest. Stir until evenly mixed.
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Step 2.
In a separate bowl, whisk together the beaten eggs, vegetable oil, and buttermilk until well combined.
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Step 3.
Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix. The batter will be thick.
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Step 4.
Fold in the raisins, dried cranberries or cherries, chopped dates, chopped prunes, chopped dried apricots, and chopped walnuts until evenly distributed.
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Step 5.
Preheat the oven to 350°F. Line muffin tins with paper liners or grease them.
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Step 6.
Fill each muffin cup about 2/3 full with batter. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Step 7.
The batter can be stored in an airtight container in the refrigerator for up to 6 weeks. When ready to bake more, simply scoop and bake as directed.
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