This is a Bran Muffin recipe we have had for years. It's from a restaurant we liked to eat at as a family when we were younger, like way younger, in the 1980's! It has closed since then. Luckily our dad asked them for the recipe! It makes about 6 1/2 dozen but you can keep the mixture in the fridge for up to 6 weeks..if you have it around that long!
Here's what you need:
In one large bowl (one big enough to hold all the ingredients but can fit in your refrigerator) If you don't have room in your fridge, you can split it up once you have mixed it up.
Start by pouring boiling water over the All-Bran cereal and let sit while you mix up the other 2 bowls of ingredients
- 2 c. All-Bran cereal
- 2 c. boiling water
Cream the following ingredients together in the bowl you will be storing in the fridge (the big bowl). Then add the water/bran mixture (from above). Mix by hand once the bran is added, don't over mix, you want to keep the texture of the bran.
- 2 1/3 c sugar
- 4 eggs
- 1 cup oil (I usually use canola)
- 1 quart cultured low-fat buttermilk
- 5 c. flour
- 4 c. roughly All Bran cereal (I use the rest of the box after I take out the 2 cups from the first step).
- 5 teaspoons baking soda
- 1 teaspoon salt