For a little while I had been asking my mom to give me the Bran muffin recipe that she always used while we were growing up. When we were about to return to Peru, she dropped by one day and gave me this awesome recipe (that she got from my Auntie Anne) and her copy of Better Homes New Cook Book. I was very happy as her copy is twenty some years older than mine and has more "from scratch" recipes, which you need if you are living in a developing country.
The past two weekends I have prepared this yummy muffin recipe with my three girls and we thought that we would share it with you, so that it might become one of your family favourites as well.
Anne Nadeau's Bran Muffin Recipe
Oven Temp 400*F
Cooking time 20 minutes
Yields 5 dozen muffings
In a very large bowl mix together all dry ingredients
5 cups of Flour
3 cups All Bran Cereal
3 cups Natural bran
5 tsp Baking Soda
2 cups Brown sugar
2 cups Raisins (optional)
1 cup Vegetable oil
1quart Buttermilk (If you don't have buttermilk use 1/4 vinegar and the rest whole milk. Stir and allow to sit 5 minutes before using)
1 cup Water
Wisk eggs, oil and molasses together in a large bowl, beat in buttermilk and water. Pour over dry ingredients and mix very well.
Cover mixture tightly and keep refrigerated for a least 24 hours. This mixture can be kept refrigerated for up to six weeks if stored in a well sealed container. (We go through a batch in a week making a dozen muffins each morning)
To bake, stir well and fill greased muffin tins 2/3 full. Bake for 20 minutes at 400*F.
|Measuring the dry ingredients.|
|Wet ingredients after wisking|
|Pour wet ingredients into dry|
|Pour mixture into a sealable container to set for 24 hours prior to baking|
|Can be stored for up to six weeks in a well sealed container|
|The reward, freshly baked warm muffins each morning. Yum...|