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Whole Wheat Kamut Bran Muffins

Course Breakfast, Snack
Cuisine American
Keyword bran, muffin, whole wheat


  • 5 cups Whole Wheat Kamut flour (grind your own Kamut berries)
  • 5 tsp baking soda
  • 2 tsp French gray course salt
  • 2 tsp ground cinnamon
  • 6 cups raisin bran or bran flakes cereal
  • 3 cups sugar
  • 4 large eggs
  • 1 cup oil or melted butter
  • 1 quart buttermilk (4 cups)
  • 2 tsp vanilla extract


  1. In a very large bowl, mix flour, baking soda, salt, and cinnamon. Add cereal and sugar. Mix.

  2. Beat eggs in a large bowl. Blend in oil, buttermilk, and vanilla. Pour egg mixture into cereal mixture and stir well.

  3. Transfer batter to a large container with a tight-fitting lid and refrigerate until ready to use. (It is important to keep it air-tight for batter to remain fresh for up to 6 weeks.)

  4. When ready to bake, preheat oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir batter any further. Fill cups (about 2/3 full). Bake until tops spring back when touched, about 20 minutes.