Recipe by CountryLady
After trying a couple of these muffins, I got the recipe from my friend Judy. It makes a large quantity but the mixture can be kept in the refrigerator for up to a month. That sure makes it easy to have fresh, warm, healthy muffins for brekkie or a snack! Timing doesn't include standing.
Top Review by PaulaG
Since it is just the 2 of us, I cut the recipe in half and got exactly 2 1/2 dozen wonderful muffins. I tossed in dried cranberries instead of the raisins and used Splenda for the white sugar. These are nice and moist, having the right touches of sweetness. I have put them in a freezer bag and will microwave them a few seconds in the mornings and have wonderful hot muffins. Thanks!
- 3 cups natural bran
- 3 cups all-bran cereal or 3 cups 100% bran
- 2⁄3 cup wheat germ
- 3 cups boiling water
- 2 cups brown sugar
- 1 cup white sugar
- 1 cup butter (softened) or 1 cup margarine (softened)
- 1⁄2 cup molasses
- 4 eggs
- 4 cups buttermilk
- 5 cups all-purpose flour
- 3 tablespoons baking soda
- 2 teaspoons salt
- 1 1⁄2-2 cups raisins
Directions See How It's Made
- Combine brans & wheat germ in a mixing bowl; stir in water & set aside.
- Cream sugars with margarine in a very large mixing bowl; beat in molasses & eggs.
- Combine buttermilk with remaining ingredients & add to sugar/egg mixture; stir until well blended.
- Cover the bowl & allow to stand in the refrigerator for 24 hours.
- Spoon into greased or lined muffin tins whenever you want a batch of fresh muffins - at this point, you can add fresh or frozen cranberries, blueberries, raspberries, pieces of banana or apple - use your imagination.
- Bake in preheated 350F oven for 22 - 25 minutes.