I was raised on these bran muffins. In fact, we even ate them at my aunt’s house every year on Christmas morning. She served them with grapefruit, eggs, bacon, ham and sausage.
I love this recipe because it’s packed with fiber and the batter keeps in the fridge for 30 days. I fix a batch and put it in a Tupperware bowl with an airtight lid and store the batter in the basement refrigerator. We get fresh, warm muffins all month. I love serving them with raspberry honey butter. Try them!
Bran Muffins
4 cups All-Bran cereal
2 cups boiling water
1 cup margarine
2 1/2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soda
1 teaspoon salt
5 cups flour
2 cups Bran Flakes cereal
Pour boiling water over 4 cups of All-Bran cereal and let sit. Cream margarine and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All-Bran and water mixture. Last of all, stir in Bran Flakes. This batter stores in refrigerator for 30 days and makes dozens of muffins. Bake at 400 degrees for 16-18 minutes in greased or paper-lined muffin tins. Bake time 10-12 minutes for mini-muffins.
Posted by Andrea
