Jan's Mom's Bran Muffins

Patti Ann McClellan

By
@pattimc2

Hand mix only!
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
36
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

4 c
kellogg's all~bran, original
2 c
kellogg's all~bran, bran buds
2 c
boiling water
3 c
sugar
1 c
vegetable oil
4
eggs, well-beaten
5 c
flour
5 tsp
baking soda
1 tsp
salt
1 qt
buttermilk

Step-By-Step

1In x-large bowl:
Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.

2In medium bowl:
Mix flour, salt, and soda; set aside.

3In large bowl:
Cream sugar and oil.
Mix in eggs until smooth.
Add buttermilk and mix well.

4Stir in flour mixture. Don't over mix.

5Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.

6Refrigerate for 24 hours.
Do not stir after refrigerating.

7Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins.
Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.

About this Recipe

Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom