Avg. rating 5 from 2 votes.Recipe Created By: Tammy Chance
1/2 cup shortening
1 1/2 cups sugar
2 eggs, beaten, or equivalent egg replacer
2 cups buttermilk or dairy-free substitute
1 cup boiling water
1 cup Kellogg's All-Bran Buds®
2 1/2 cups flour
2 1/2 tsp baking soda
1/2 tsp salt
2 cups Kellogg's All-Bran Buds®
Add 1 cup bran buds to the cup of boiling water. Let it cool.
Cream together the shortening, sugar. Add eggs or replacer, buttermilk and bran bud/water mixture. Sift together the remaining ingredients, and then mix into the wet ingredients. Spoon into greased or paper-lined muffin tins. Bake at 425 °F for 15-20 minutes.
If you prefer fresh muffins each morning, this batter will keep well in a tightly sealed container in the refrigerator.
Use a safe milk alternative to make
Buttermilk Substitute.
Verify the ingredients of the Bran Buds are safe for your needs.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about
egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about
wheat and gluten substitutions.
Avg. rating 5 from 2 votes.