This recipe has been in my family for a while. It's my aunt's recipe and I'm so grateful she shared it. Bran muffins are so delicious, such a great flavor. These muffins are nice and moist and fluffy. You can mix them up many different ways and the best part is- the batter keeps in the fridge for up to 6 weeks. 6 WEEKS! That means you can wake up and just make a couple of muffins every morning.
You can always have warm, fresh muffins!
Aunt Trish's Bran Muffins
Preheat over to 400 degrees.
In a separate bowl, mix 3 cups All Bran cereal and 1/2 cup hot water. Let sit while you prep other ingredients.
In a mixing bowl, combine the following:
2 eggs
3/4 cup canola oil
2 1/2 cup flour
1/2 cup sugar
2 1/2 teaspoon baking soda
Once combined, add 2 cups buttermilk and bran mixture and mix well.
Fill greased muffin tins 3/4 full and bake for 20 minutes. *Remember to add water to any muffin cups that aren't filled.
Batter can be covered and kept in the refrigerator for up to 6 weeks.
Variations
Separate a portion of the batter and mix your choice of the following:
Chocolate chips
Raisins (soak the raisins first)
Blueberries
Topping
Cut together 1 Tablespoon of cold butter, 2 Tablespoons of flour, and 2 Tablespoons brown sugar. Sprinkle on top of muffins.
Spreads
These muffins are great plain with a little butter but they are also great with jelly, peanut butter, nutella, or any other spread!
These muffins are a great, healthy option. Making a couple of muffins at a time lets you change up breakfast!
See more recipes to help you bake outside the box here.
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