Bran Muffin Recipe – an easy recipe for bran muffins that you can make ahead and have in the fridge when you want to bake them! Super easy, and amazing warm with a little bit of butter.
Recently I had the privilege of sailing through the Panama Canal with Princess Cruises aboard the Coral Princess. It was a once in a life time opportunity, and I loved every second of it. Today I am sharing what looks like an ordinary bran muffin recipe. But they are amazing and will make you rethink bran muffins forever.
As you know, I have a slight obsession with muffins. Over 50 muffin recipes on the blog so far. Every morning when we were sailing through the Panama canal, we would head up to the buffet to grab some breakfast before we set off for the day. And you know what I picked up almost every time? Yep, a bran muffin. They were just so darn good, I couldn’t help myself.
I never thought I would be raving about a bran muffin, and you probably think I am crazy. But they were so good. They were dense, moist, not too sweet, and exactly what I needed to start the day. And they were baked fresh every day. All of the breads on the ship are baked 24-7.
Most of the mornings that we were in port, our shore excursions started early. So grabbing a quick muffin before heading off to go snorkeling in Aruba was super convenient. I had been to Aruba one other time, but on that trip we explored the desert side of the island. This trip we decided to try snorkeling and see the clear blue waters. We were able to snorkel over the Antilla shipwreck, and that was just incredible.
Back on the catamaran and we were given enough rum punch for a small army. The crew were playing music, dancing and making sure everyone had a great time. We sat at the front of the boat and enjoyed the breeze and the gorgeous view the whole way back.
So now that I am home, I need to get my bran muffin fix in the morning! This recipe is great, because you can mix up the batter and then just store it in your fridge for 2 weeks. Every time you want a muffin, you can just bake up a few. Fresh Muffins daily! Can’t get better than that!
Check out Lemons for Lulu’s post on Staying Fit on Vacation, for some great ways to not put on the pounds like traveling. And if you want stunning pictures of Columbia see Postcards to Seattle’s Exploring the Historic City of Cartagena. And Sandra wrote a little bit about the ports and excursions we took at Panama Canal Cruise Ports.
- 1 cup boiling water
- 1 cup All Bran cereal
- 3/4 cup canola oil
- 2 whole eggs
- 2 1/2 cup all-purpose flour
- 1 cup sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 1/4 cup buttermilk
- 1/2 cup brown sugar
- 2 1/2 cups All Bran cereal
- Flax Meal to sprinkle on top
- In a small bowl pour boiling water over 1 cup of the All Bran cereal. Let stand until cool. Once completely cool mix with oil and eggs until well blended.
- In a large bowl whisk together flour, sugar, baking soda, baking powder and salt.
- In a separate bowl mix together buttermilk and brown sugar. Slowly add to the flour mixture until just combined. Fold in All Bran cereal. Add in the softened cereal, and stir until everything is combined. Cover and store in the fridge overnight or up to 2 weeks.
- When ready to bake preheat oven to 375 degrees.
- Prepare a muffin tin with non-stick spray or liners.
- Fill the muffin cups about 2/3rds full. If using, sprinkle flax meal over the top of each muffin before baking.
- Bake for 18-20 minutes until a tester comes out clean.
- Remove from the oven and let cook for 10 minutes before removing from the pan to let cool completely.
Serving Size24 Servings
Amount Per Serving Calories 188Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 16mgSodium 309mgCarbohydrates 28gFiber 2gSugar 14gProtein 3g