I love eating bran muffins for breakfast. I tend to put a lot of things on it. Sometimes, I use butter or cream cheese. Sometimes, I use butter and jelly and cream cheese and jam. It’s best served as an afternoon snack too and paired with tea or coffee. I’ve even tried these with peanut butter and banana slices – it was a great combination! Our friend over at the Sweet Tea Sweetie has this to say about this recipe:
“Bran muffins are something that I grew up loving. They were a treat that was reserved for special occasions like birthdays, the first week of school, etc. My idea of a bran muffin is a light, fluffy, slightly sweet muffin.”
I love muffins a lot. Bran muffins though were not popular among my friends before because they think they taste a little bland. However, when I suggested this recipe to them, they immediately changed their opinions over bran muffins! You will too, for sure.
Ingredients
6 Cups Kellogg’s All Bran Cereal (whole box)
1 Cup hot or boiling water
3 Cup Domino Sugar
4 Eggland’s Eggs
1.5 Cups of Wesson Oil
5 Cups of Gold Medal Flour
5 tsp Clabber Girl baking soda
2 Teaspoon Morton salt
1 Quart Borden buttermilk
Instructions
In a very large bowl, mix 2 cups of the bran with the hot water.
Stir well.
Add sugar, eggs, oil.
Then add the rest of the dry ingredients alternately with the remaining bran.
Add raisins if desired.
Bake at 400 for 15-20 minutes.
Batter will keep up to 6 weeks in a covered container in the refrigerator.
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Quick Tip: The type of bran that you use will really affect the flavor. Use the one that you think will give you more flavor.
Thanks again to Sweet Tea Sweetie for this amazing recipe.