It is the start of a new year, a new semester, new students and new excitement in my classroom. With all this newness I still have to be organized and ready to go. I have one day of professional learning and a work day before the new invasion. This weekend I made my favorite Bran muffins to freeze and have ready for breakfast. These are great muffins and they make a lot! I mean a lot! One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago. JHM made the best meatloaf and these muffins. Of course I had to have the recipe. It came from her Aunt Dianne. I have added a little to it, but here it is for you to enjoy. By the way the batter will keep for up to six weeks in the refrigerator. I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave. YUMMY!
I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl, and eggs and oil in a measuring cup. I do all the mixing in the Tupperware bowl. Store the mixture in the Tupperware bowl for up to six weeks. Because I was taking photos just look at all the bowls I used and my dishwasher was already full!
Here is where I changed Dianne’s recipe a little. Really I just added a few goodies. As an afterthought I wish that I had added a little cinnamon with the apples and raisins. These muffins are almost like apple cake without the frosting!
I took out some of the batter,enough to make 24 muffins. I didn’t measure it, but I am guessing it to be about 6 cups. My medium mixing bowl was about half full.
Here is the recipe ready for you to make and enjoy!
- 5 cups bran flakes
- 2 cups All bran
- 5 cups plain flour
- 5 teaspoons soda
- 2 teaspoons salt
- 3 cups sugar
- 4 eggs
- 1 quart buttermilk
- 1 cup oil
Soak cereal in buttermilk for about 30 minutes. Add eggs and oil. Stir in flour, sugar, soda and salt. Bake at 400 degrees for 15 -20 minutes. Mix can be stored in the refrigerator for up to 6 weeks.
The Teacher Cooks
13 responses to “Bran Muffins Dianne’s Style”
best use ever for bran cereal. EVER. also, i feel the need to confess my love for golden raisins–they’re amazing! interestingly, i don’t like white grapes or red raisins, but i LOVE golden raisins and red grapes. odd, right?
i do not like all bran as a cereal, but hey what a great yummy way to get some fibre!
I adore a good bran muffin and have a recipe that suggests keeping the dough in the fridge and baking fresh when you want them. Great for company but when I’m cooking only for myself, I’ll make a batch of yours, add raisins, freeze what I don’t eat right away and zap ’em when I want.
this recipe looks like a fun simple recipe that would be a very delicious quick food for a great breakfast!
i don’t really like muffins that much but those look delicious and easy to make. i hope we can make them in class:)
They are an excellent way to get fiber in your diet if you don’t normally like foods with fiber in them. They look yummy I hope we can make them in class!
these look really interesting and im looking foward to learning more in your class and can wait to see and learn some great recipes.
I love bran muffins!
I think this is a creative way to make muffins (out of bran). I love bran cereal and i bet these muffins are really good!
So, I suppose this is how I am supposed to leave a comment for the first day assignment? Anyways the muffins look tasty, I’m thinking about making some! (:
The pictures look amazing. I just wish I was there to have one!
These bran muffins look great. I haven’t made bran muffins in I bet 20 years. Need to try these soon. — Sherry http://www.rosemaryandthegoat.com
this is very interesting and creative .it looks very good and would be a good thing i think to make .and will sometime.