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 making muffins, cookies and snacks for school lunches.
Using Bran Flakes Cereal
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.
Bake fresh muffins when you want them!
I really love Pail Full of Muffins recipes, because they allow me to make fresh muffins when I want them. What I will usually do is make the muffins in batches of 12. 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.
Made with Bran Flakes
For these muffins I used my original Pail Full of Muffins recipe as the guideline, but substituted the wheat 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!
- Batter: The batter can stay in the fridge for up to 2 weeks. Bake the muffins as you want them.
- Options: If you love cinnamon, you can add 1 teaspoon to the dry ingredients.
- Raisins: Feel free to leave the raisins out if you don’t like them.
- Perfect for lunches, snacks, breakfast and brunch!
- Freezing: These baked muffins freeze well.
PIN IT for later!
More Delicious Muffin Recipes To Try:
Have a delicious day!