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The Best Bran Muffins


This is a bran muffin recipe that we have been making for years. It's from a favorite restaurant we used to eat at as a family when we were younger, like way younger, in the 1980's! It has closed since then but luckily our Dad asked them for the recipe while they were still open! It makes about 6 1/2 dozen but you can keep the mixture in the refrigerator for up to 6 weeks..if you have it around that long!

Here's what you need:
One large bowl (big enough to hold all the ingredients but can fit in your refrigerator). If you don't have room in your refrigerator you can split up the batter once you have mixed it up.

In a medium bowl, pour the boiling water over the All-Bran cereal and let it sit.
  • 2 c. All-Bran cereal
  • 2 c. boiling water
Cream the following ingredients together in the large bowl:  
  • 2 1/3 c sugar
  • 4 eggs
  • 1 cup oil (I usually use canola)
  • 1 quart cultured low-fat buttermilk
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.

Whisk together the following ingredients in another large bowl. (I just use my hands to mix the dry ingredients together).
  • 5 c. flour
  • 4 c. 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
Slowly stir the dry mixture into the wet a little at a time to avoid over mixing. You may still have some lumps.  This mixture should be made at least a day before to let the ingredients thicken and combine. Just give it a gentle stir when you are ready to bake them.

Bake in greased muffin pans at 375° for about 25 minutes, until a toothpick inserted comes out clean or if you test my way, push down gently with your finger, if it dents they aren't ready yet.

Angie
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