Wednesday, November 13, 2013
These are my favorite bran muffins - I've been making them for years.
You can keep the batter in the refrigerator for weeks - so warm, fresh muffins are just 15 minutes away!
They are from Jane Brody's Good Food Book - my favorite ever cookbook
3 cups whole bran cereal (all-bran or bran buds)
1 cup boiling water
2 cups buttermilk
1/2 cup butter or margarine
3/4 cup sugar
2 cups all purpose flour
1 cup whole wheat flour
2 1/2 tsp baking soda
1/2 tsp salt
1/2 cup raisins, other dried fruit, or chocolate chips (my favorite)
In medium bowl, soak cereal in boiling water. Let cool. Stir in buttermilk
In large mixing bowl, beat butter and sugar until well blended. Beat in the eggs, and then mix in the bran-buttermilk mixture.
Sift or stir together the flours, baking soda, and salt. Add this to the bran mixture, stirring just enough to combine. Add dried fruit or chocolate chips.
Either refrigerate the batter in a tightly closed container for later use or divide it among 23 muffin cups (or 24 large ones) - filling each cup about two-thirds full.
Bake 400 degrees for 15-18 minutes.