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!
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 cereal (or Bran Buds)
- 4 cups Bran Flakes
- 1 quart buttermilk
- 1 cup butter, softened
- 2 1/2 cups sugar
- 4 eggs
- 5 cups all purpose flour
- 5 tsp baking soda
- 1 tsp salt
- 1 cup chopped pecans (optional)
- 2 1/2 cups chopped dates (or other dried fruit)
- Stir together boiling water and cereals, set aside to cool for 5- 10 minutes.
- 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.
I often use half freshly ground whole wheat flour, and it works great!
Amount Per Serving: Calories: 125Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 188mgCarbohydrates: 21gFiber: 1gSugar: 11gProtein: 2g