The name doesn’t lie. My family has been making these bran muffins for as long as I can remember, and they are just. so. good. I promise they don’t taste like saw-dust, like I firmly believe many bran-muffins do. They’re fluffy with the perfect chewiness, and they’re excellent after being re-heated from frozen, which is a good thing because this recipe is HUGE. (You’ve been warned.) You can keep the batter covered in a bowl in the fridge for a week and bake a new batch every day, or you can bake them all and then freeze them in airtight bags, reheating in the oven when you’re ready. I can’t tell you how long they stay good for in the freezer, because they never last long at our house.
Ingredients
2 cups of whole bran cereal
2 cups boiling water
1 cup of butter
2 cups sugar
4 eggs
1 quart of buttermilk
2 1/2 cups all purpose flour
2 1/2 cups whole wheat flour
5 teaspoons baking soda
1 teaspoon salt
4 cups bran flakes
Preheat oven to 400 degrees. Mix the whole bran cereal and boiling water in a small bowl and set aside to cool. Cream the butter and sugar together, then beat in the eggs one at a time. Sift the flours, baking soda and salt together, then add to the creamed mixture, alternating with the buttermilk. (You are going to need a large bowl.) Add the whole bran cereal that you set aside earlier to the mixture. Lastly, stir in the bran flakes.
Spoon into a greased muffin tin (or use cupcake liners) and bake for 12 to 15 minutes, until a tester inserted into a muffin comes out clean. Serve warm with butter!
Leave a Reply