If all you have ever tried are dry, heavy, nasty bran muffins, then you are in for a treat. These bran muffins are moist, light, and delicious! I even have proof. When my 15 year old son found out I was making bran muffins, he was less than thrilled. But after he sampled one, he called from the kitchen, “Mom, can I have as many of these muffins as I want?” So there you have it, even a sceptic will love this bran muffin recipe!
These are the bran muffins I grew up with, and I have always loved them. As a bonus, you can keep the batter in the fridge and just bake up as many as you need. The original recipe says the batter can be refrigerated for six weeks, but I have never had it last that long. We usually finish them off in about 2-3 weeks. Teenage boys will do that to you. I love them with nuts and dates or craisins, but my boys prefer them plain. You can add whatever you like!
2 cups boiling water
2 cups All Bran or Bran Buds
4 cups Bran Flakes
1 quart buttermilk
1 cup butter, softened
2 1/2 cups sugar
5 cups flour (I use half whole wheat)
5 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)
2-3 cups chopped dates, craisins, or raisins (optional)
Stir together boiling water and cereals, set aside. Add the buttermilk to the cereal mixture. In a very large bowl, cream the butter and sugar. Beat in the eggs, then the cereal mixture. Combine flour, soda, and salt. Stir in just till blended. Add the nuts and dried fruit. Spoon into well greased muffin tins. Bake at 375° for about 15 minutes. Batter will store in the refrigerator for up to 3 weeks.
-Makes 6 dozen muffins