jan's mom's bran muffins
Hand mix only! Chill batter 24 hours Yield: 3 dozen Batter keeps in fridge for about 3 weeks. Do NOT stir batter after refrigerating.
prep time
20 Min
cook time
1 Hr
method
Bake
yield
36 serving(s)
Ingredients
- 4 cups kellogg's all~bran, original
- 2 cups kellogg's all~bran, bran buds
- 2 cups boiling water
- 3 cups sugar
- 1 cup vegetable oil
- 4 - eggs, well-beaten
- 5 cups flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 1 quart buttermilk
How To Make jan's mom's bran muffins
-
Step 1In x-large bowl: Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
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Step 2In medium bowl: Mix flour, salt, and soda; set aside.
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Step 3In large bowl: Cream sugar and oil. Mix in eggs until smooth. Add buttermilk and mix well.
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Step 4Stir in flour mixture. Don't over mix.
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Step 5Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
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Step 6Refrigerate for 24 hours. Do not stir after refrigerating.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Tag:
#Quick & Easy
Tag:
#Heirloom
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
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