*This was supposed to be posted TODAY, but wordpress screwed up my blog post order. So if you’ve already read this, just ignore this post. Or read again about poop inducing muffins!
Ok, I really couldn’t think of any other way to write that. My witty brain must be on vacation today. Anyway, I grew up eating these bran muffins, my mom would always make a huge batch and keep the batter in the fridge for when we wanted fresh ones. I whipped up a batch on Sunday so we would have some for this week. I bastardized the recipe though, and made it my own as I kind of forgot to buy some of the ingredients when we were at the commissary. They are chock full of good fiber, even more so if you use ground flax-seed in it like I did. And…TMI here, but they helped clear up one of my kids who was stopped up. HaHa!
Here you go!
Easy Peasy Bran Muffins
In a med size bowl, mix together:
2 cups boiling water
3 cups of raisins (her recipe calls for 2, we liked more)
2 cups of ” ALL BRAN ” cereal
set this aside
In a large bowl, mix:
3 cups of white or brown sugar
1 stick of softened, room temp, butter
1/2 cup vegetable oil
1/c cup molasses
4 cups buttermilk (if you dont have buttermilk, add 1tbs white vinegar per every one cup milk)
mix it up really well and set aside again.
In an even bigger bowl (make sure it will fit in your fridge first), I used a huge one, mix the following ingredients:
5 1/4 cup flour, wheat or white. Doesn’t matter (I used whole wheat flour)
3tbsp baking soda
2 tsp salt
4 cups “NATURAL BRAN” (my mom says this is by the flour in the grocery section, I couldn’t find it. I looked all over, and had no luck. It is supposed to be “powdery”. But since I couldn’t find it, I used “QUAKER OAT BRAN”, in a little red box that was with the baking stuff. It is similar enough, and worked for us. Ok…just adding one more thing, I actually didnt have either of those this time, so I used ground flax seed! Success!
mix all the dry ingredients together in your huge bowl, then add Step Two ingredients and mix well. Lastly, add Step One ingredients and mix with a mixer. You should use a mixer when you add step 2 and step one actually. Please make sure you used a big enough bowl, because this recipe yields a TON, and I mean a TON, of dough.
Now that all of your ingredients are mixed up in a bowl, put it in the fridge overnight. You don’t have to, but it helps the dough set better. In the morning, the dough will be very thick, this is normal. You’ll probably have to use a spoon to scoop it into the muffin pan like I did.
In the morning, preheat your oven to about 375 and get out your muffin pan. Line it with paper cupcake/muffin papers and fill each one about 3/4s full. Bake for about 20-25 minutes. I originally started at 350, but 20 minutes in and they were still doughy. So experiment a little and see what your oven needs. 375 did it for us.
I only do 12 at a time, and we enjoy them when they’re warm still with a bit of softened butter. Mmmm Yummy!!
This recipe actually keeps for 6 weeks in the fridge! So you can make fresh bran muffins every morning without having to worry about all the prep!
I really don’t know why the font and sizes came out all wonky, but anyway…enjoy! you could probably add some nuts and other fruit if you wanted. Chopped up dates or cranberries instead of raisins, whatever you want really. These muffins are delicious!