Prep 15 mins
Cook 25 mins
Store batter in the refrigerator for up to six weeks. You can bake a fresh supply every day, if you like. Origin of recipe unknown; it was given to me by a friend many years ago. Very high sugar content (ie white sugar, brown sugar, molasses, raisins). I would caution persons with diabetes to monitor their glucose levels very carefully. Maximum enjoyment for diabetics = 1/4 muffin at a sitting.
- 4 cups bran flakes
- 2 cups all-bran cereal
- 2 cups boiling water
- 1 cup butter or 1 cup margarine
- 1 1⁄2 cups granulated sugar
- 1 1⁄2 cups packed brown sugar
- 4 eggs
- 4 cups buttermilk
- 1⁄4 cup molasses (optional)
- 5 cups all-purpose flour
- 2 tablespoons baking soda
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups raisins
- In a large bowl combine cereals and boiling water.
- Let stand.
- In a mixing bowl, cream butter and sugars together.
- Beat in eggs one at a time, beating well after each addition.
- Mix in buttermilk.
- Add molasses (optional ingredient).
- Stir in cereal mixture.
- In a separate bowl, combine flour, soda, baking powder, salt and raisins.
- Mix thoroughly.
- Add to batter and stir well to combine ingredients.
- Store in refrigerator.
- No need to bake all at one time; it will keep for six weeks.
- As required, fill greased muffin tin 3/4 full.
- You may prefer to use paper liners in your muffin tin.
- Oven temperature 400 degrees F (200 C).
- Bake for 20- 25 minutess.
- Remove from pan after 5 minutes cooling.
- VARIATION: Brans may be switched to use 2 Cups (500mL) bran flakes and 4 Cups (1 L) all bran cereal.
- Or you may use natural bran to replace one of either cereal.