BRAN, when I think of that word it just sounds dry and boring doesn't it? I actually had never, ever tried a bran muffin until I made this recipe. There are three great things that I love about this recipe. First you can keep the batter in your fridge for up to 3 weeks so I can make as much or as little as I want and second they taste great and are nice and moist and third they are good for you. Enjoy!
I like mine with honey MmmmmmmREFRIGERATOR BRAN MUFFINS
yields 24 muffins
3 Cups Whole Bran Cereal *I used Kellogg’s All Bran Original
1 cup boiling water
1/2 cup shortening
2 cups buttermilk * or 2 tablespoons of lemon juice or white vinegar plus enough milk to measure 2 cups
2 beaten eggs
2 1/2 cups flour
1 cup sugar
1- 1/2 tsp. Baking Powder
1- 1/2 tsp. Baking Soda
1 tsp. Salt
DIRECTIONS:
Combine cereal, shortening and boiling water and stir until shortening has melted, and cereal has softened. Add buttermilk and eggs – mix well. Stir in remaining ingredients all at once to cereal mixture – stirring just until combined. (You can also use your hand mixer, just don’t over beat!) Store batter in tightly covered container up to 3 weeks in the Refrigerator. When ready to bake, fill greased or paper lined tins – 3/4 full. Bake at 375 degrees for 15 to 20 minutes or until golden and done through. Serve with butter, jam, or honey!
Recipe adapted from Get Off Your Butt and Bake!
I have made them a few times and started to experiment by adding chocolate chips, craisins or even raisins would work also.
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