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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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

Directions Step-By-Step

1
In x-large bowl:
Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
2
In medium bowl:
Mix flour, salt, and soda; set aside.
3
In large bowl:
Cream sugar and oil.
Mix in eggs until smooth.
Add buttermilk and mix well.
4
Stir in flour mixture. Don't over mix.
5
Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
6
Refrigerate for 24 hours.
Do not stir after refrigerating.
7
Spoon 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