 When we were growing up, mom used to make yummy bran muffins for us, but at some point along the way, she misplaced the recipe. Recently an old friend of hers brought her some muffins- and it was the very recipe we'd all loved so much! The great thing about this recipe (other than how yummy they are!) is that you can store the muffin mix in your fridge for up to 6 weeks! I love this- this recipe has come in handy when I have a meal but no bread- I just grab the tupperware out of the fridge and drop them into muffin cups and voila!- muffins! Or for a quick breakfast for my family- this is great.
Here's the recipe:
6-Week Bran Muffins
7 cups raisin bran cereal (personally, I don't love the raisins, so I use regular bran flakes)
5 cups flour
1 cup sugar (the orig. recipe calls for 2 cups- but I halved it, and I promise!- they are delicious w/ just the 1!)
5 tsp. soda
2 tsp. salt
1 quart buttermilk (or 4 cups milk w/ 2 Tblsp. vinegar mixed in, let it sit)
1 cup veg. oil
4 beaten eggs
1/2 cup molasses
Stir dry ingredients. Add the rest of the ingredients. Mix well. Store covered and use as needed. Keeps 6 weeks. (ps- my batch has never lasted 6 full weeks, more like 3)
Prior to using mix from fridge, stir well. Fill muffin cups 2/3 cups full, bake @ 400 for 15-20 minutes (in my oven, 14 min.,)
Variations:
I love a little variety, so... this is what I do when I'm ready to make some. I pull out the big container from the fridge, and pour what I think I'll use to make 12 muffins. Then I add stuff to the smaller batch. This is what I've done so far:
-1/2 banana & a drizzle of honey
-2 Tblsp. vanilla yogurt and 1 Tblsp. rasp. jam
-this morning I mashed up a pear and added 1 Tblsp. vanilla yogurt
I've yet to try pumpkin, grated carrots, nuts of any kind, cream cheese (!), or other fruits (blueberries, strawberries, raspberries, etc), but I plan to! But, even if you don't like a bit of variety like I do, the basic recipe is well worth it! :)
~Stacy | 