Sunday, January 22, 2017

Bran Muffins

We absolutely love homemade breakfast in our house, but sometimes it is really hard to make and cook breakfast during the week.  This recipe for bran muffins solves that problem.  You can make this batter on the weekend, and leave it [covered] in your refrigerator the entire week, just scooping out enough to make muffins that morning.  These also make a great afternoon snack!  I have also made these into mini muffins (follow the same recipe, just use a mini muffin tin) to pack for school snacks.

Recipe below.

Yields about 48 regular muffins

1 (15 oz) box of bran [flakes] cereal
3 cups sugar
5 cups flour
5 tsp baking soda
4 eggs
1 quart buttermilk
1 cup canola oil

If making immediately, preheat oven to 400°F and grease muffin tin with spray oil ( I do not like paper muffin liners).

In a very large mixing bowl, combine sugar, flour, and baking soda.  In a separate bowl, whisk together the eggs, buttermilk, and oil; add this to the dry ingredients and mix well.  Add the bran [flake] cereal last and stir well to combine.

If making immediately, fill muffin tins  full and bake about 15 minutes or until a toothpick inserted into the center comes out clean.

If making later, cover and refrigerate muffin batter and use as needed following the baking directions above.  This will last in the refrigerator about 1.5 weeks.

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