Thursday, December 25, 2014

6 Week Refrigerator Bran Muffins


This is my most favouritest bran muffin recipe of all time.  Heck, I'd say it's my most super favouritest MUFFIN recipe of all time!  It comes from my mom, who got it from a friend in the 70's, who got it from god-knows-where.  It's been tweaked ever so slightly to suite my tastes (coconut oil in place of margarine, slight reduction in sugar, addition of whole wheat flour), and I'm happy to say that these changes in no way compromise flavour or texture.  The recipe calls for buttermilk, eggs, and a whole bunch of boxed cereal.  Sorry friends - it's not vegan.  It's not technically "whole foods" either, but it's delicious and wonderful and I wanted to share it with all of you.

Follow this recipe and you'll end up with a HUGE amount of muffin batter that can live in your refrigerator for up to six weeks.  Fire up your oven on winter mornings to bake up a half dozen or more and you'll have happy (and regular) holiday guests.



INGREDIENTS

2.5 cups sugar
1.25 cups virgin coconut oil
4 eggs - beaten
2 cups 100% Bran or Bran Buds
2 cups boiling water
1 quart buttermilk
6 cups Bran Flakes
2 cups unbleached white flour
3 cups whole wheat flour
5 tsp baking soda
1 tsp salt

METHOD
  • In an enormous bowl, blend together sugar and coconut oil. 
  • Add beaten eggs and mix well.
  • Dump All Bran cereal on top and pour the two cups of boiling water over the cereal.
  • Now add all remaining ingredients and mix well.
  • Mixture stays in refrigerator up to six weeks.
  • Fill muffin tins 1/2 full and bake at 375 for 20-25 minutes.  If making mini muffins, fill 3/4 full and bake for about 15 minutes.  No need to grease the tin.

1 comment:

  1. Indeed these muffins have been a family favorite for decades! Don't let the name "bran muffins" deter you. They are moist, soft, slightly sweet muffins that make the house smell wonderful when baked.

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