This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal. Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.
This week is the first full week where the kids are back at school, and we’re all back to routine. It’s a great week 😉 Admittedly though, it’s been a bit hard getting back to normal after the holiday season…I feel like we’ve been on holiday mode for weeks now. And I did so much cooking and baking for the holidays, that as soon as Christmas passed I really didn’t feel like doing much more in the kitchen. So we finished leftovers, ate what we had around, got takeout way too much, and also tried to eat clean out the freezer and pantry. Needless to say, the grocery situation around here was a little lacking hahaha! But now that we’re all back to normal, I stocked up the house and it feels great. I’ve also got my baking mojo back, and have been busy baking muffins, cookies and snacks for school lunches.
The first thing I baked was a big batch of homemade Pail Full of Bran Muffins…everyone here loves bran muffins. I usually make these with bran, but I didn’t have any here, so I made these with bran cereal flakes (Bran Flakes). I have always wanted to share a recipe for bran muffins that used bran flakes cereal as a main ingredient, as opposed to bran. The reason being that most of the time I have this type of cereal in my pantry, and so maybe you do too. So when the craving for a bran muffin strikes, I can make them without having to run to the store to buy bran.
I really love Pail Full of Muffins recipes, because they allow me to bake fresh muffins when I want them. What I will usually do is bake the batter in batches of 12 muffins. 12 muffins for now and more for later. That way the muffins are fresh and moist when you want them! And I think the muffins get better the longer the batter sits.
For these muffins I used my original Pail Full of Muffins recipe as the guideline, but substituted the bran for bran flake cereal. The key is to soak the bran flake cereal in buttermilk for at least 15 minutes. The result is a tender and hearty bran muffin! Both types of bran muffins are delicious, this recipe is just a little more dense than one made with bran.
These are delicious right out of the oven smothered in butter, and even a little bit of honey or raspberry jam. So gosh darn good. Enjoy!
- 5 1/2 cups bran cereal flakes
- 3 cups buttermilk
- 1 cup oil
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 1 cup raisins
- 3 cups flour
- 3 tsp baking soda
- 3 tsp baking powder
- 1 1/2 tsp salt
- Preheat your oven to 350 degrees.
- In one bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.
- In a separate bowl whisk together the oil and eggs.
- Stir in both sugars and vanilla.
- Then stir in the bran mixture and raisins. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
- Combine the bran mix with the flour mix.
- Fill muffin cups about 2/3 full.
- Bake for 25 minutes.
The batter can stay in the fridge for up to 2 weeks. Bake the muffins as you want them.
More Delicious Muffin Recipes To Try:
Have a delicious day!