Recipe by KennKonn
These are my mom's bran muffins. She always stores them in an ice cream pail with a lid on in the fridge. You can make as many or as little as you want in one batch.
Top Review by Buster's friend
These are wonderful muffins! Made as directed but put cupcake liners in tins. Made 12 perfect shiny muffins with pointy cracked tops. Mmmmm tasty! I resisted adding vanilla & cinnamon - glad I did b/c these are perfect as are. I don't think I have enough leftover for another 12 muffins - will mix up another batch & add it all together to store in tupperware jug in the fridge. Thank you for a great bran muffin recipe KennKonn! edit - made again w/o the liners - slid right out of tins w/o sticking! I'll skip liners in the future - not needed & I nibbled abit too much paper when peeling off all the too-good-to-waste muffin LOL!
- 2 eggs, beaten
- 3⁄4 cup oil
- 1 cup white sugar
- 2 cups milk
- 2 cups flour
- 1 cup natural bran (not cereal)
- 2 teaspoons natural bran (not cereal)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup raisins
Directions See How It's Made
- Preheat over to 400.
- Spray muffin tins with cooking spray.
- Beat eggs, add oil and milk.
- Mix together.
- Mix dry ingredients together separately and mix well.
- Add to wet ingredients and mix again.
- Mix in raisins.
- Pour enough mix into muffin tins to fill about 2/3 of the way full.
- Bake at 400 for 15 minutes or until tops of muffins are nice and brown and starting to crack a bit.
- Keep mix in fridge for up to 6 weeks in an ice cream pail with lid.
- Recipes doubles easily and will fill and ice cream pail nicely.
- The longer the mix is in the fridge the darker the batter and more powerful the bran will be.
- Great warm with butter and honey.