I found my camera cord! It was in my bag from the beach, that I have yet to unpack….
Okay, so before you think I am completely crazy for posting a bran muffin recipe hear me out…
When my husband told me I should make this recipe that his grandfather use to make, I kinda side-eyed him. I’ve never heard of anyone eating bran muffins, and it didn’t even sound good. But
being the good wife that I am decided to go ahead of give them a try.
They are the BEST muffin recipe I have ever made. They are sooo moist and delicious, I could eat them all day long. So give them a try, you won’t be disappointed. And hey, they’re a good source of fiber. (;
* Bake @ 375 for about 20-30 minutes or until done
* Makes approx. 4 dozen (Can be stored in the refrigerator for about 4 weeks)
2 cups Boiling Water
5 teaspoons Baking Soda
4 cups All Bran cereal – not sweetened
2 cups Bran Flakes – I use wheaties
2 sticks Butter – room temperature
2 cups Sugar
1 quart Buttermilk
5 cups Flour
*add-ins optional: raisins, nuts, or chocolate chips
Mix boiling water and baking soda and pour over both cereals in a large bowl – set aside
In separate mixing bowl cream together butter and sugar. Then add eggs, then buttermilk. Next slowly add in flour, once fully mixed add in the cereal mixture – Mix well.
Grease cupcake pan or add cupcake liners, fill about 3/4 the way up.
Bake at 375 20-30 minutes or until toothpick comes out clean – adjust time and temperature according to your oven
Make as many muffins as you’d like and refrigerate the rest of the mix. I have heard the muffins freeze well, but have never done it myself…we eat them all…
Here’s a picture format of the recipe:
Mix together 4 cups all bran cereal and 2 cups bran flakes
while boiling 2 cups of water – I boil my water in the microwave
Mix 5 teaspoons of baking soda with boiling water and pour over cereal mixture – set aside
Cream together 2 sticks of room temperature butter and 2 cups sugar, then mix in 2 eggs
*don’t pay attention to what I did (adding the egg in too early), I did it wrong, they still turned out fine though.
Next add a quart of buttermilk into creamed mixture
You can stick this in the fridge, bake some and stick the rest in the fridge, or make them all and eat them or freeze them.
Grease the pan or put in cupcake liners
I use an ice cream scoop to fill my muffins, its roughly 3/4 full.
I love them both ways. My husband likes them warm with a little butter on them.
I am pretty sure you won’t be disappointed, they are amazing.
Give it a try, and let me know what you think!