photo by Terri Lee
I went with my daughter and future son-in-law on Saturday to register for wedding gifts. Miss Becky, the store owner, took Meredith and Hunter around the store showing them all the things that they might need to set up their new home.  There is nothing quite like new kitchen tools to motivate me to get in the kitchen and stir things up.  I quickly got distracted from the orderly way we were going through each section of the store and began picturing my kitchen and all I could do with these lovely new gadgets surrounding me on every side. When Miss Becky came to the bakeware, I knew the shiny new pan that she was showing them would be perfect for the bran muffins I was going to make. I couldn’t resist. I used to make these when my children were small but haven’t made them in a long time and my muffin tins are in sad shape. I really could use new muffin tins. Hey, when you take them out of the oven, the muffins will just slip right out of the tin and into your bread basket.  Maybe on their own!  And cover themselves up with the dish towel as they nestle into the … Never mind.  I got the tins.

The original recipe called for a lot more sugar. I cut the sugar and used stevia along with the sugar. I also used butter instead of shortening. The batter will keep for up to 6 weeks in the refrigerator. It makes several dozen.


The first step is to add boiling water to 2 cups of the bran buds and let them soak and soften.

Next cream the butter, stevia, and sugar then add the eggs and buttermilk. Add the All-Bran.

Add flour, soda, and, salt. Next fold in the soaked bran buds.  My Kitchen Aid mixer can barely hold it all.


Grease your new muffin tins (I used shortening for this step) and put in your preheated 400 degree oven for 15-18 minutes. Get ready for those muffins to leap out of your tin! 😊



The final product…

Sunday morning before anyone else is up.


Amy’s Buttermilk Bran Muffins
2 cups boiling water

2 cups Kellogg’s Bran Buds

2 cups sugar

1 cup stevia

1 cup butter

4 eggs, beaten

1 quart buttermilk

4 cups Kellogg’s All Bran

5 cups all-purpose flour

5 teaspoons soda

1 teaspoon salt

Pour boiling water over the bran buds and let soak. Cream butter, stevia, and sugar. Add buttermilk and eggs. Fold in All Bran. Add flour, soda, and salt to creamed mixture. Fold in soaked bran buds. Bake at 400 degrees for 15-18 minutes in greased muffin tins. Makes several dozen. Batter can be refrigerated for up to 6 weeks.

I hope you have a great day!

God Bless,

Amy