Bran Muffin Recipe
By admin on Oct 1, 2007 in Breads, Muffins & Rolls
A “most requested” recipe. If refrigerated, the batter will keep 5 weeks (cool!) Preparation time:
approximately 20 minutes. This recipe will result in 12-16 muffins depending on your pan.
Cooking Conversion Table
Ingredients:
4 1/2 cups Kellogg’s Original All Bran
(DO NOT TRY FLAKES. This is the ONLY cereal that works)
1 1/3 cups boiling water
3 cups buttermilk
4 eggs
3/4 cup canola oil
3 3/4 cups flour
2 1/4 cups sugar
3 3/4 teaspoons baking soda
3/4 teaspoon salt
Instructions: (Follow precisely please)
Preheat oven to 400 degrees F
Combine and stir well the All Bran and boiling water
Let stand
In another bowl, combine the buttermilk, eggs and oil, then add the sugar
Combine and sift together the flour, baking soda and salt
Combine All Bran mixture and liquid ingredients
Add flour mixture and stir just until flour is incorporated (Do NOT over mix or the muffins will
not have the right texture)
Bake in greased muffin pan in pre-heated oven at 400 degrees for 18-20 minutes
Make CERTAIN your oven temperature is correct or muffins will not bake right. To test for
doneness, insert a toothpick. If it comes out “clean,” your muffins are done. Enjoy!
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