Grandma’s Bran Muffins

This is an easy one for those of us with kids. Mix up a batch of this batter and refrigerate for quick morning breakfasts. These also work well for a late night snack. Our oldest loves these muffins and asks me to make them on occasion. The youngest like them when it’s convenient for them. Mr. Ber and I love them! It’s so easy to preheat the oven while we get the kids up and have a hot breakfast in as little as 20 minutes. Plus, when you’re inevitably running late these are super easy to eat in the car!

Best enjoyed fresh out of the oven.


1 – 15 oz box of Kellogs Raisin Bran cereal — I find these in 18 oz boxes and just use slightly less than the full box. A full box makes this batter a little more difficult to work with. 

1 cup Crisco shortening

3 cups sugar

4 eggs

1 quart buttermilk

5 cups sifted all purpose flour

5 teaspoons baking soda

2 teaspoons salt

Mix together flour, baking soda, and salt. Cream shortening and sugar. Add eggs. Alternate adding flour mixture and buttermilk. Fold in cereal. Bake at 400 degrees for 15-18 minutes.

This can be refrigerated for up to 6 weeks in an air tight container.


This makes a big batch! Be prepared when mixing everything together. I’ve gotten as many as 6 dozen muffins from one batch, but I use a smaller scoop to spoon the batter into muffin liners.

So good with a little butter!

For some time now I’ve been interested in experimenting with other cereals. As I tweak the recipe and find something else that works just as well I will update the post.

Let us know if your family enjoys these as well!


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