These are a favorite when we have overnight guests, especially Grandkids. They can be mixed up and kept in the refrigerator for up to two weeks(!), then baked on demand. While one can add the optional fruit, I find them tasty as is, with a bit of butter and jam. Warm. The only problem I have with this muffin is that I really have no other use for bran cereal, so it sits in my pantry until I decide to make more muffins.
Anne
- 3 cups All Bran cereal
- 1 cup boiling water
- 1 cup brown sugar
- 2 cups buttermilk
- 2 eggs
- 1/2 cup oil or melted butter
- 2 1/2 cups all-purpose flour (or 1 cup whole wheat, 1 1/2 cups white)
- 2 1/2 teaspoon baking soda
- 1 cup raisins, currants, chopped dates or prunes (really??!)
In a large bowl, mix bran cereal with hot water until moistened. Then stir in brown sugar.
Next add buttermilk, eggs and oil, stirring until well combined. Add flour and baking soda, then dried fruit, if desired. At this point the batter may be baked as muffins or tightly covered and refrigerated for up to 2 weeks.
When ready to bake, preheat oven to 425°F. Spoon batter into greased muffin cups filling approximately 3/4 full.
Bake for about 15-18 minutes or until tops spring back when lightly touched. Serve hot with butter, jam or just as is!
Spencer Family Cookbook 