My mom used to make bran muffins when I was a kid, and I loved them. The advantage of this recipe is that it makes an enormous batch, and the batter can be stored in the refrigerator for up to one month. You just take it out and bake some when you want them. It’s perfect for busy families.
The muffins are very moist and light, despite having bran in them. I think the buttermilk does it.
LARGE RECIPE
Put in large bowl:
- 6 cups bran cereal
- 1 pound chopped dates or pineapple chunks/tidbits or crushed pineapple or raisins. Whatever. I’ve mixed it up. Tonight I put in some dates and some pineapple chunks. I used a can of pineapple and a few large handfuls of chopped dates.
- 2 cups of boiling water
Mix and let it sit for a little bit until the cereal gets mushy and absorbs the water.
Add and mix in:
- 1 cup butter or margarine, melted
- 1 quart buttermilk
- 5 eggs
Add and mix in:
- 5 cups flour
- 1 teaspoon salt
- 2 cups sugar
- 5 teaspoons soda
Don’t overmix. (This is a general rule for making muffins, by the way.)
Bake at 350 degrees for approximately 20 minutes.
Store batter in a covered container in the refrigerator.
I have to say – it was so nice to get up this morning and have breakfast ready for me. I had a muffin with some juice. Fabulous.
SMALL RECIPE
Put in large bowl
- 3 cups bran cereal
- 1/2 pound chopped dates or pineapple chunks/tidbits or crushed pineapple or raisins
- 1 cups of boiling water
Mix and let it sit for a little bit until the cereal gets mushy and absorbs the water.
Add and mix in:
- 1/2 cup butter or margarine, melted
- 2 cups buttermilk
- 2 1/2 eggs (To get 2 1/2 eggs, put the first two eggs into a glass measuring cup. Notice what the volume is. Beat the third egg and then add half of it to the measuring cup.)
Add and mix in:
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 cups sugar
- 2 1/2 teaspoons soda
Don’t over mix.
Bake at 350 degrees for approximately 20 minutes.
