Sunday, January 23, 2011

6 Week Bran Muffins

I know what you are thinking... 
Bran muffins? "Ewwwwwww! Those probably taste like cardboard and weigh a ton."
Not so my friends.
My Sister-in-law told me about these muffins that her kids love. My first thought was..."Mine are the pickiest eaters alive there is no way!" I am happy to admit they

Six-Week Bran Muffin Mix

5 cups flour ( I use 2 cups wheat and 3 cups white)
1 tsp. salt
4 cups All-Bran cereal (I use the stick kind)
2 cups Bran Flakes cereal
2 cups raisins or chopped dates (optional- I leave them out)
1 cup chopped nuts (optional-we are purists and leave these out too)
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter or shortening
4 eggs
1 quart buttermilk
Boil water and add baking soda; set aside to cool
In a large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes cereals. Add the raisins, chopped dates and nuts if desired. Set aside

Cream sugar and butter or shortening in a large bowl. Stir in eggs one at a time. Beat well. Stir in butter milk and soda/water mixture.

Stir in bran mixture. Cover tightly. Best if refrigerated for 12 hours (or more) The mixture will keep 6 weeks in the refrigerator and can be baked as needed.
When ready to bake, drop by spoonfuls into greased or lined muffin tins. Do not stir mixture. Bake at 375 degrees F for approximately 20 minutes or until lightly browned. Makes 5 and a half dozen muffins.

Don't they look good! I love them hot out of the oven with some butter.
Want a regular diet? ;)
Eat a Bran Muffin!

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