January 4, 2010 · 6:08 am
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!
- 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
Filed under Cooking, Muffins, quick, Recipes
Tagged as baking, bran, cooking, dry ingredients, healthy, Muffins, quick, Recipes
August 20, 2009 · 4:49 pm
OK THIS COULD BE A BORING SUBJECT. But it is necessary to those who have never stepped foot into the kitchen. Believe me I have seen almost every kind of mistake that can be made by measuring incorrectly. So I am giving you the basics here.
Measuring can make or break a recipe especially when baking. Even a small ingredient such as salt makes a big difference. On the other hand if your are making spaghetti sauce or something similar you can vary amounts of ingredients or leave some out all together and the sauce will still be tasty.
Measure liquids at eye level
Spoon lightly into a dry measuring cup
Use a straight edge to level dry ingredients
This is a heaping Tablespoon of flour.
Packing brown sugar in a dry measuring cup
This is packed brown sugar
Shortening packed into a dry measuring cup
Measuring shortening using the water displacement method
Measuring Liquids – Liquid measuring cups come in various sizes. They should be glass or plastic with a pouring spout. For those who have never measured ingredients pay attention to this small detail, when measuring 1/2 cup of a liquid do not measure it in a 4 cup measure. The smallest amount you can measure is 1 cup. Measure liquids at eye level. Don’t measure liquids in a dry measuring cup!!
- Use dry measuring cups
- Sift if necessary or stir to add air if packed
- Spoon lightly into a measuring cup
- Level with a straight edge
- Do not scoop flour out with the measuring cup or measuring spoon. You will almost DOUBLE the flour you need.
Wax paper is a great to use on the counter when measuring because you can pour the leftovers back into the canister.
Powdered sugar should be measured same as flour.
Brown sugar should be packed into a dry measure.
Use measuring spoons for small amounts of ingredients and level.
Shortening can be measured in two ways:
- Pack into a dry measuring cup
- Water Displacement method: if you need 1/2 cup shortening measure 1/2 cup cold water and add shortening until the water level is 1 cup. Keep shortening under water by pushing in to stick to bottom or side. Drain water.
Remember that measuring correctly is the key to great baking!!
The Teacher Cooks