Friday, March 8, 2013

Bran Muffins You Will Actually Eat

Don't make that face. Yes, bran muffins. These are great because they are super moist and delicious, and the batter keeps for up to 6 weeks in the fridge so you can actually have warm muffins in the morning instead of cold old ones.

Combine in a bowl:
4 cups all bran cereal
2 cups bran flakes cereal
1 TBSP salt
2 cups boiling water

Let stand for 15 minutes until mushy. Then add:
3 cups sugar
1 cup margarine, melted
4 eggs

Stir until well combined. Then mix in, alternating between the dry and wet:
5 cups flour
5 tsp baking soda
1 quart buttermilk

Bake at 400 for 15 minutes. Makes 50 muffins. Batter can be saved in the refrigerator for up to 6 weeks.

Breakfast idea: One muffin, an egg made the way you like it, and a side of fruit. Yummy!

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