Prep 15 mins
Cook 30 mins
This is a neat recipe I obtained from The Frugal Gourmet Jeff Smith's TV show. It makes a lot but then it keeps for 6 wks in the frig. Also you can make as few or as many as you'd like! I baked an entire batch for a teachers' appreciation luncheon at my children's school and I rec'd many positive comments on them.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 2 cups sugar
- 2 cups boiling water
- 5 teaspoons baking soda
- 4 eggs
- 1 quart buttermilk
- 5 cups flour
- 2 cups 40% bran flakes
- 4 cups all-bran cereal
- Mix 2 c boiling water and 5 t baking soda, let cool.
- Cream butter and sugar.
- Add eggs and blend well.
- Add buttermilk alternatively w/ flour, mixing well.
- Add baking soda/water mixture.
- Blend in bran flakes and All Bran.
- Store in frig at least 24 hours before using.
- To make muffins: Spoon batter into greased (or paper-lined) muffin tins; bake at 375 degrees for 30 minutes.
- NOTE: Batter will keep in frig for 6 wks.
I have been making these bran muffins for over 20 years. My youngest son (who never ate anything) loves these bran muffins. He is now in his mid twenties and still loves them to this day. They are fantastic.
These are the best bran muffins! I love the way the tops are slighly sticky, very moist and delicious!
My dad used to make these muffins from the Frugal Gourmet cookbook when I was younger - we could make 3 muffins or a dozen. I've nagged him for several years to dig out his Jeff Smith collection in order to give me the recipe. This is why I love the zaar, because I looked it up on a whim last week and had the batter resting in my fridge by the end of the day (after some shopping, of course). These are just how I remember them. They're moist and sweet, easily adapted. Thanks for posting this and sparing my dad another 5 years of nagging. I love these muffins!