Bran muffins are another family favorite. Well… the majority say they are a family favorite. The others say they taste too healthy. I think they are just against anything healthy so we’ll just ignore them when it comes to this recipe. Bran Muffins are always soft and moist and they taste great. They also make the house smell wonderful.
My kids love Bran Muffins for snacks. I almost didn’t get my pictures taken because I had little hands reaching for muffins. Another great thing about this recipe is the muffin batter will keep in the fridge for about 6 weeks. I’ve never had it in the fridge that long. We eat them really fast. Another hint – Bran Muffins freeze really well. I’ll bake the entire batch and freeze them for a quick snack through out the day or for crazy morning when we’re running out the door.
Bran Muffins
1 cup boiling water
2 1/2 teaspoons baking soda
1/2 cup butter
1/2 – 1 cup sugar
3 egg whites
2 cups All Bran cereal
1 cup Bran Flakes cereal
2 1/2 cups flour
2 cups buttermilk
Mix boiling water and soda. Set aside to cool. Cream butter and sugar. Then add All Bran, Bran Flakes, and flour. Mix well. Mixture will be thin. Put in the fridge for a couple of hours before baking. Bake at 375 degrees for 20-25 min.
Store batter in the fridge for about 6 weeks.
Store batter in the fridge for about 6 weeks.
Enjoy!
Margaret
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2justByou says
August 20, 2014 at 6:21 pmGreat that the batter will keep in the fridge! I’m going to try making this asap (just need to make a trip to the grocery store first!). =0)
2justByou says
August 20, 2014 at 7:01 pmDo you bake at 350? And for how long?
Margaret Stringham Christensen says
August 21, 2014 at 3:31 amAhh! I can’t believe I left that out. You back at 375 for 20-25 min. All fixed now I hope. Enjoy! I think I’ll go have one now.
Jann Olson says
August 26, 2014 at 3:36 amLooks delicious! Thanks for sharing with SYC.
hugs,
Jann