MY FAVORITE BRAN MUFFINS

Did you know that Bran is good for you?

Did you know that Bran can cleanse your body without the aid of pills?

Did you know that Bran muffins are really yummy?

These are moist and delicious – honest they are.

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 Every now and again, I get these nice surprises at my door. This time, it happened to be several boxes of Kellogg’s Bran Cereals. Bran Buds, Original and Complete Wheat Flakes!

Thank You very much Kellogg’s and Food Buzz.

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I knew almost immediately what I would be baking . . . and I did!

My sweet Mom, made Bran Muffins quite often in our home.  Believe it or not all six children loved these muffins, and I still do.  This recipe is perfect, because you can keep the batter in the refrigerator for up to 3 weeks.  Just think . . . Hot Bran muffins with melted butter and raspberry or strawberry jam.  Oh yum!  These also freeze well, so you could bake them all today, freeze them and simply pop one in the microwave.  This muffin recipe is fairly healthy for you.  It doesn’t contain a lot of sugar or fat.  Just try them, before you turn up your nose!

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To begin:

This recipe = 24 muffins

Pour boiling water over the Bran cereal and the shortening.

You can also substitute butter or margarine if you like, but they won’t rise quite as high.

How do I know this?  . . . Because I’ve tried it both ways.

Fill greased or paper lined muffin tins 3/4 full.

(If you half this recipe, it will make 12 large muffins)

Bake at 375 degrees for about 15 to 20 minutes or until done.

Perfect served with any meal!

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REFRIGERATOR BRAN MUFFINS

3 Cups Whole Bran Cereal

*I used Kellogg’s All Bran Original

1 cup boiling water

1/2 cup shortening

2 cups buttermilk

2 beaten eggs

2 1/2 cups flour

1 cup sugar

1- 1/2 tsp. Baking Powder

1- 1/2 tsp. Baking Soda

1 tsp. Salt

DIRECTIONS:

Combine cereal, shortening and boiling water and stir until shortening has melted, and cereal has softened.  Add buttermilk and eggs – mix well.  Stir in remaining ingredients all at once to cereal mixture – stirring just until combined.  (You can also use your hand mixer, just don’t over beat!)  Store batter in tightly covered container up to 3 weeks in the Refrigerator.  When ready to bake, fill greased or paper lined tins – 3/4 full.  Bake at 375 degrees for 15 to 20 minutes or until golden and done through.  Serve with butter, jam, honey, fruit – and say yum!

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