jan's mom's bran muffins

★★★★★ 1 Review
pattimc2 avatar
By Patti Ann McClellan
from Bellingham, WA

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

★★★★★ 1 Review
serves 36
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For jan's mom's bran muffins

  • 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
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How To Make jan's mom's bran muffins

  • 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.

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