These bran muffins go way back to when I was a kid. My mom would always make them for my brothers and I. And now that I have a family of my own, I make them for my own children and everyone loves them. They’re always a crowd pleaser and a great way to get in your daily required allotment of fiber!
Bran muffins
Makes 48 muffins. Can keep batter in fridge for up to four weeks.
Ingredients:
6 C Bran flakes
5 tsp baking soda (level)
3 C sugar
5 C flour
4 eggs
1 quart buttermilk (can use low-fat)
1 C oil (vegetable)
2 tsp salt (level)
Put four eggs in a bowl and mix with a wire whisk. Add sugar and then mix again. Add buttermilk, stir and then add the oil. Keep mixing then add 5 cups of flour and the baking soda. Mix ingredients entirely then fold in the 6 cups of bran flakes.
Preheat the oven to 250 degrees, grease the cupcake tin and then cook for one half hour.
You can use raisin bran cereal instead of bran flakes with this recipe to add variation in texture and the flavor. Also, be aware that some cereal raisin bran’s have more sugar than others and could result in your recipe being a little sweeter.
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