Recipe by Epi Curious
From Epicurious.com, January 2003, these are amazing...my all-time favorite bran muffin!!!! Credit goes to Judith Cadigan of Swarthmore, PA. You can keep the batter in the refrigerator and make a batch or a single muffin when the mood strikes... Batter keeps in an airtight container, chilled, 1 month. Baked muffins keep in an airtight container 3 days. • If you're not baking a full pan of muffins, fill empty muffin cups three-fourths full with water.
Top Review by sudvalmom
I have been making these muffins for many years. I just mixed up a batch for my daughter who is due to have a baby any day now. The beauty of this recipe is that you can keep the batter in a container for up to a month, so baking a half dozen muffins at a time is a breeze. I don't think my batter ever lasted a month, but probably 3 weeks and it still made good muffins. Kids like these, too, which isn't always the case with bran muffins. My one quibble with the recipe is that the bran flakes hide little bits of flour which can appear in the finished product. Not a deal breaker, just a slight annoyance. Stirring the batter more to remedy this could result in a tougher muffin so I just live with it.
- 3 cups all-purpose flour
- 2 cups whole wheat flour
- 1 tablespoon baking soda
- 2 teaspoons baking soda
- 2 teaspoons salt
- 2 cups quick-cooking oats
- 2 cups all-bran cereal, 100% bran (I use All-Bran)
- 1 cup Raisin Bran cereal
- 1 cup Grape-nuts cereal
- 1 cup raisins
- 1 cup unsalted butter, melted and cooled
- 1 quart buttermilk, well shaken
- 2 cups granulated sugar
- 1⁄2 cup packed brown sugar
- 4 large eggs
Directions See How It's Made
- Preheat oven to 350°F Generously butter muffin cups. (You'll need a muffin pan with 1-cup capacity muffins.).
- Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.).
- Spoon 1/3 cup batter into each muffin cup and bake in middle of oven until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.