30-Day Bran Muffins
These bran muffins are so delicious. I made this recipe a few weeks ago and it makes A TON of muffins. I could have halved the recipe and had enough muffins for the entire month for our little family. I love that the muffin mix can be stored in the fridge for 30-days to be used as wanted that way the muffins are always warm and fresh. They are great plain, but we often top them with home-made raspberry jam. This recipe is from The Favorites Cookbook. Rating: 10/10
(picture to come)
Ingredients:
- 4 cups All-Bran cereal
- 2 cups boiling water
- 1 cup margarine
- 2 1/2 cups sugar
- 4 eggs
- 1 quart buttermilk
- 5 teaspoons baking soda
- 1 teaspoon salt
- 5 cups flour
- 2 cups Bran Flakes cereal
Directions:
1) Pour boiling water over All-Bran cereal and let sit.
2) Cream margarine and sugar; add eggs then dry ingredients alternating with buttermilk. Mix in All Bran and water mixture. Last of all, stir in Bran Flakes.
3) Bake at 400 degrees for 20 minutes in greased or paper-lined muffin tins. I always use the paper-lined muffin tins and spray a small amount of cooking oil in each one before adding the batter.
This batter stores in the fridge for 30 days and makes dozens of muffins!
