We have been making these delicious Bran Muffins for around 40 years and we still love the taste of these. They are a great source of fiber - but are not dry like many bran muffin recipes are. Experience comfort in a bowl with Season and Stir's soul-warming soup recipes! Perfect for those cozy nights in or whenever you need a hug in a mug.
This recipe was originally given to us by Peter's Mom Josephine, who is a fabulous baker! They are a perfect treat when having a brunch or guests staying with you. Even people that do not like the taste of bran will love these muffins!
This recipe makes a large batch that keeps up to two weeks in refrigerator or can be frozen for a great breakfast treat!
We butter the muffin trays - instead of using paper cups but either works.
Ingredients:
Part 1:
2 cups of 100% Kellogg's All Bran Cereal
2 cups of boiling water
Part 2:
3 cups of sugar
1 cup of butter or margarine softened
4 eggs slightly beaten
2 tablespoons of dark molasses
Part 3:
4 cups of 40% Kellogg's All Bran Cereal
5 cups of flour
1 teaspoon of salt
3 tablespoons of baking soda
Part 4:
1 quart of buttermilk
Directions:
Mix the 2 cups of 100% all bran with the boiling water - from Part 1. Shut heat and let stand.
From Part 2 - mix all ingredients from part 2 with a hand mixer or stand in large bowl.
From Part 3 - mix all these dry ingredients together in a separate large bowl with a wooden spoon. We have some beautiful wooden kitchen utensils on the site as well as some lovely copper measuring cups and spoons.
From Part 4 - Mix Part 1 (the 100% all bran and boiling water mixture) and Part 3 (the dry ingredients). Then add a quart of buttermilk and and stir until combined. Next add in Part 2 which are all your wet ingredients and mix well making sure all flour is combined.
Bake in buttered muffin tins at 350 degrees for 35 minutes.
These muffins go so well with a cup of coffee or tea - see our catalogue of some excellent brews.
