My aunty recently made these for me, and I loved them! Usually when I think of bran muffins, I assume they are so healthy to the point of being not very tasty, but these are seriously delicious. The best part is that the batter makes enough for 60 muffins and you can keep the wet batter in the refrigerator for up to 3-6 weeks and just bake off what you need. It’s perfect for when you just want to make one or two in the morning, or are looking for something easy on hand to take to friends or family.
I made this batch for a mom that just had her third child…it’s something healthy she can give her kids in the morning, and I guarantee the kids won’t be complaining about eating them 🙂 You can mix in raisins, chopped banana, nuts, dried apples, dates, or whatever you have on hand! It’s a great breakfast treat that will keep you full and satisfied.
Refrigerator Bran Muffins
Makes 60 muffins
2 cups boiling water
2 cups Nabisco 100% Bran, or Bran flakes or buds
1 cup shortening or butter
2 cups white sugar
1 quart buttermilk
5 tsp baking soda
4 beaten eggs
5 cups flour
1 tsp salt
4 cups Kellogg’s All Bran cereal
Mix water with Nabisco bran and let stand to soften. Cream shortening or butter with sugar and eggs – add buttermilk and scalded Bran. Sift flour, soda, and salt, then add to the mixture. Fold in Kellogg’s Bran til moistened. Bake in greased muffin tins 2/3 full for 20-30 minutes at 375 degrees F. Makes 60 muffins.
Note: batter may be stored in the refrigerator for 3-6 weeks in an airtight container and bake as needed. May add chopped dates, raisins, bananas, dried apples before baking.
What are some of your favorite health foods?