Bran Muffins
I love bran muffins and hate raisins. My mom's recipe doesn't have raisins and the batter keeps in the refrigerator for up to six weeks. Add chocolate chips if you want.
Ingredients
- 2 cups wheat bran
- 4 cups All Bran cereal , like Kelloggs
- 2 cups boiling water
- 3 cups sugar
- 1 cup vegetable shortening , NOT butter-flavored
- 4 eggs, beaten
- 1 quart buttermilk
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- ½ teaspoon salt
- optional 3-4 cups mini semisweet chocolate chips
- optional topping sliced almond and honey
Instructions
- In a large bowl, pour boiling water over wheat bran and All Bran cereal. Stir and set aside to soften for 30 minutes.
- Heat oven to 400°F. Grease muffin tins or line with cupcake papers.
- In a large bowl of an electric mixer, cream sugar and shortening together.
- Add eggs and buttermilk.
- Fold the softened bran mixture into the shortening mixture.
- In a separate large bowl stir together the flour, soda, and salt. Fold the flour mixture into the bran batter, stirring just until flour is mixed in. The batter should be a little lumpy. Don't overmix or the muffins will have a tough texture.
- If using mini chocolate chips, stir in now.
- Fill muffin cups 2/3 full of batter.
- If using, top with almonds and drizzle with a little honey.
- Bake 10 to 15 minutes or until cake tester comes out clean.
- Batter will store in tightly sealed container in refrigerator for up to six weeks.
Nutrition
Calories: 113kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.4gCholesterol: 11mgSodium: 119mgPotassium: 85mgFiber: 2gSugar: 10gVitamin A: 95IUVitamin C: 1mgCalcium: 33mgIron: 1mg
All text and images © Staci Mergenthal • Random Sweets
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