Tuesday, March 18, 2014

Bran Muffins



Hey...do you like bran muffins?

Me neither. 

I know that sounds a little weird considering that the topic of this post is how to make them, but let me explain. I don't like any bran muffins...except these. They hardly taste like they're healthy! And heck, maybe they're not, but they're so good. Our family grew up on these, and the mornings that the scent of hot muffins wafted up the stairs were guaranteed to be the only days all four of us got out of bed on time. I don't know what it is about them, but they have a certain quality about them that makes me not want to share whenever I make a dozen. 

So here's the recipe:

Bran Muffins
2 c boiling water
4 c All Bran
1 c shortening or butter, softened
1 1/2 c sugar
4 eggs
1 qt buttermilk
5 c flour
5 tsp baking soda
1 tsp salt

Begin by measuring out your All Bran into a small bowl, or a measuring cup, as is pictured below.


Once the water comes to a boil, pour it over the cereal, covering every inch. The purpose is to make it nice and soggy, which, while it doesn't sound terribly appetizing, greatly assists in mixing it into the batter later on. Set it aside for now.


In a large mixing bowl, add sugar and shortening...


And cream them together.


Add the eggs and beat well.


Acquire one of these, and add the whole thing to the shortening mixture. Incorporate well, making sure to scrape the bottom repeatedly. The funny thing about mixing solids into liquids is that the solids tend to sink, making that rather difficult.


Next up: dry ingredients!


Technically, you're supposed to sift the dry ingredients together before adding them, but...well, basically, I don't like making extra dishes for myself, so I just dump it all in. I haven't had any trouble with it yet.


Mix until it forms a smooth batter.

Note: At this point, you could really add any ingredient to make a variety of muffin flavors. Blueberry, chocolate chip, maybe pumpkin (you'd probably have to fiddle around with that one a bit)...the opportunities are endless! But this is a great muffin "base", for future reference.


Add your soaked All Bran, which should be suitably squishy by now, and mix on a low speed for about 3 minutes. I recommend letting it run for quite a while, because since the bowl is so deep, it takes a while for the cereal to get fully incorporated. Scraping from the bottom helps a bit, but endless amounts of mixing will eventually get it done, too.


Lay out muffin wrappers in your pan, or grease each one with butter or a non-stick spray.


Using a large spoon, fill each cup about two thirds of the way full.


Yes, you will have a ton left over. Each batch of batter makes five to six dozen muffins. By the way--see the white streaks in the batter below? That's because I didn't let it mix long enough. I just used a spoon to mix it in at this point, but a couple muffins did end up with white spots in them!


Bake at 400 for 15-20 minutes. These are great with a number of toppings. Butter is generally agreed upon, but honey and cinnamon sugar are also divine. While they're the best fresh out of the oven, left-overs also make a great snack at room temperature!



This post is hosted by the Craft-O-Maniac MondayMix It Up Monday, and Inspiration Monday blog hops.

3 comments :

  1. Um, holy CROW about the sugar. I've been using my tweaked version for so many years I forgot what the original was! You can use ONE cup of sugar and it is totally enough. We still love them. :-)

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  2. Yes, DEFINITELY cut the sugar back to 1 cup!

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  3. Upon reading this i promptly went and made a batch of mom's bran muffins! :) yummy!

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