Jan's Mom's Bran Muffins
By
Patti Ann McClellan
@pattimc2
1
Hand mix only!
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.
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
How to Make Jan's Mom's Bran Muffins
- 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 Jan's Mom's Bran Muffins
Course/Dish: Muffins
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom
