Grandma’s Sweet & Savory Secrets

The Best Bran Muffins!

*This makes a large batch that you can keep in the fridge and use when you want fresh muffins.

In a large bowl: (mix together and let cool slightly)

  • 2 cups All Bran cereal
  • 2 cups boiling water

Add:

  • 2 cups brown sugar
  • 1 cup veg, olive or grapeseed oil
  • 1 tsp salt
  • 3 TBSP baking soda (mixed into 1 TBSP water)

Add:

  • 5 cups flour (whole wheat)
  • 2 cups raisins
  • 4 cups bran
  • 1 litre (less 1/2 cup) butter milk (3 1/2 cups)
  • 5 eggs
  • 1/2 cup black-strap molasses

Stir together until just mixed.

Bake in large paper muffin liners for 25 minutes @ 350 degrees

*Keep batter covered in fridge for up to 6 weeks & make muffins as you need them.

These are the richest, moistest bran muffins ever!

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