This is my sister-in-law, Christy's, favorite Bran Muffin Recipe. You can refrigerate the batter for up to 2 weeks for fresh muffins baked daily. Or....they may get eaten up quickly if you have a large family. I've made some adjustments to the recipe for my smaller family and you can do so as well. These have also become some of our favorite breakfast muffins.
Moist Bran Muffins
2 c hot water
4 c bran cereal (I use Raisin Bran)
1 c salad oil (or 1/2 oil 1/2 applesauce)
2 c sugar or 1 c honey
4 eggs - beaten
approx. 5 c flour (I use mixture of wheat, oat etc.)
1 t salt
1 T baking soda
1 qt buttermilk
In large bowl pour hot water over 4 cups cereal. Let sit.
In another bowl combine dry ingredients.
In first large bowl add oil, sugar or honey, eggs. Mix together. Add dry ingredients and stir until combined.
Bake in greased muffin tins at 400 degrees for 15-20 minutes.
This is a good recipe if you want to try a variety of grains in your diet. You can make flour out of rice, corn, oats, millet, barley, beans, quinoa etc. especially if you have the Whisper Grain Mill for grinding.
Moist Bran Muffins
2 c hot water
4 c bran cereal (I use Raisin Bran)
1 c salad oil (or 1/2 oil 1/2 applesauce)
2 c sugar or 1 c honey
4 eggs - beaten
approx. 5 c flour (I use mixture of wheat, oat etc.)
1 t salt
1 T baking soda
1 qt buttermilk
In large bowl pour hot water over 4 cups cereal. Let sit.
In another bowl combine dry ingredients.
In first large bowl add oil, sugar or honey, eggs. Mix together. Add dry ingredients and stir until combined.
Bake in greased muffin tins at 400 degrees for 15-20 minutes.
This is a good recipe if you want to try a variety of grains in your diet. You can make flour out of rice, corn, oats, millet, barley, beans, quinoa etc. especially if you have the Whisper Grain Mill for grinding.
