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Muffin with bite out of it

Easy Morning Muffins

This recipe makes a muffin mix to be stored in your refrigerator that will produce 5 dozen of the BEST bran muffins. (A few less if you make them in larger muffin pans). Just add other favorite ingredients--berries, chocolate chips, nuts, granola--and this muffin recipe will be their favorite breakfast.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 5 dozen muffins

Equipment

  • Quart Canning jars
  • mixer
  • Mixing bowl
  • liquid measuring cups
  • Dry measuring cups
  • measuring spoons
  • oven
  • muffin tins
  • scoops keeps muffins the same size
  • tea kettle, optional but makes boiling water easier

Ingredients
  

  • 2 C boiling water
  • 2 C Kellogg's All Bran Buds Cereal replacement for Nabisco Bran 100%
  • 1 C Coconut oil Recipe calls for shortening...feel free to substitute with coconut oil or butter
  • 2 1/2 C Sugar
  • 4 large Eggs, beaten
  • 1 qt. Buttermilk
  • 5 C All Purpose Flour
  • 1 t Salt
  • 5 t Baking Soda
  • 4 C Kellogg's All Bran Cereal

Instructions
 

  • Pour boiling water over Kellogg's All Bran Buds cereal. Set aside.
    bran prepped for muffin recipe
  • ***If you are baking some immediately, preheat your oven to 400°.
  • In a separate mixing bowl, cream together coconut oil (shortening or butter) with sugar with a mixer.
    mixing coconut oil and sugar
  • Add eggs, buttermilk and bran in water to the creamed mixture.
  • In a separate bowl, mix together the flour, salt and baking soda.
    dry ingredients
  • Change to a larger bowl and combine flour and creamed mixture together and then add the Kellogg's All Bran cereal. Stir until moistened.
    muffin batter
  • Add mixture to covered jars in the refrigerator indefinitely... (or so Annie says!) Seriously, this mix will not last long if your family is like mine!
    Jar of muffin mix
  • When ready to use, add mix into buttered or spray oil prepared muffin tins and bake in a preheated oven at 400° for 12-15 minutes. If making larger muffins, about 17 minutes works for me.
    Just a note...refrigerated mix when it's cold takes longer to bake.
    TIP: Use a scoop to keep all the muffins the same size.
    filling muffin tins
  • NOTE: These muffins may be added to freezer bags and frozen so that they are ready for a warm up in the microwave. Makes for easier mornings. Just make sure that you label if you have added other ingredients to specify the type.

Muffin Variations

  • The easiest way to change these muffins is to add a small amount of muffin mix to the muffin tins and then add a sprinkle of dried cranberries; frozen or fresh fruit; berries; chocolate chips, grated apples or applesauce, granola or mashed banana and pecans or walnuts.
    A tablespoon of mixtures in the middle usually works. Suit your tastes with each type to have so many variations of muffins until you find your favorite.
    Top with more muffin mix.
    filling muffins with blueberries
  • Feel free to sprinkle the tops of muffins with a bit of your favorite granola or a mixture of sugar or brown sugar with cinnamon. A mixture of 1/2 C sugar with 1/4 t cinnamon is an easy topping to add.
  • Bake as directed above.
    baked muffins in tin

Notes

A great muffin mix to have ready in your refrigerator for a delicious and healthy breakfast. 
The beauty of these is the ability to add other ingredients for your family. Plain is perfect--but, fruit, nuts, granola or chocolate chips add a great variety of flavor.
TIP: Make these ahead of time and add to the freezer to make them even faster and easier.
NOTE: I love doubling the scoop in a larger muffin pan...which means that I the recipe will yield less than 5 dozen.
We love having these ALL year round!
Enjoy!
Keyword bran muffins, breakfast muffins, healthy muffins, quick and easy muffins, ready to make muffins, refrigerator muffin mix, summer breakfast muffins