Thursday, May 19, 2011


An excellent choice for breakfast is this moist nutritous bran muffin.
I mix the batter for a minimum of 24 hours prior to baking.
Something wonderful happens to the batter during the refrigerated wait time.

I reduced the sugar in this recipe from the one in my cookbook.
I couldn't wait for the first bite... it was every bit as delicious with brown sugar!

1 cup natural bran
1 cup boiling water

Pour boiling water over bran and let stand till cool.

2 eggs
1/2 cup vegetable oil
1 cup brown sugar, lightly packed
2 cups buttermilk

Beat eggs until frothy.
Add oil and sugar; continue beating until very creamy.
Add buttermilk and bran mixture, beating until well blended.

2 1/2 cups all-purpose flour
4 1/2 tsp. baking soda
1 1/2 tsp. salt

Combine dry ingredients and stir into bran mixture.

2 cups bran flakes

Measure bran flakes, crush slightly; add and mix all together.
Store in tightly covered container in refrigerator for 24 hours or
several days before baking.


1/4 cup brown sugar
1/4 chopped pecans

Grease or line 24 large muffin cups.
Stir batter thoroughly and spoon into cups filling 2/3 full.
Top with a sprinkling of brown sugar and nut mixture, if desired.
Bake in 350 degree oven for 30 minutes or until they test done.
Cool on wire rack.
Yield:  24 large muffins
Freezing; excellent

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