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!
Start with 3 cups of all-bran cereal
5 cups of bran flakes
Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.
Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar
whisk together 4 eggs and 1 cup of oil
Add eggs and oil to cereal and buttermilk mixture. Stir!!
Add dry ingredients and stir!!!
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!
Too many bowls and not enough washers!
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.
Added about 1/2 cup of raisins
1 medium apple diced
Fill muffin tins and ready to bake for 15-20 min. at 400 degrees
Ready to eat or freeze for later!
Here is the recipe ready for you to make and enjoy!
Bran Muffins
- 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.
Happy cooking,
The Teacher Cooks
The Teacher Cooks 