Bran muffins are something that I grew up loving. They were a treat that was reserved for special occasions like birthdays, the first week of school, etc. My idea of a bran muffin is a light, fluffy, slightly sweet muffin. I lick the bowl of batter just like you would lick up cake batter. I then ventured out into the world and discovered that not everyone has the same view point. There are whole areas filled with bland, dry, and flavorless bran muffins. Everyone always turns their nose up at me when I suggest them. I am so excited to share this recipe with you. I hope you take the chance to try them. If you live near me, let me know. I am always looking for an excuse to whip up a batch of bran muffins. This bran muffin recipe is our family recipe and I really hope that you enjoy them as much as I do!
These really are the softest muffins I’ve ever had. I use bran cereal for the recipe. The type of bran that you use will really affect the flavor. My secret is to use half a box of All Bran and half a box of Cracklin Bran. It lends just a little bit more flavor! I think bran muffins are enjoyed best with a hot cup of tea or mug of coffee while curled up next to a window with a good book, but I have also had them eaten out of a plastic baggie at the airport or on the run somewhere. I always served mine with either butter or apple butter. I can’t decide which I like more. You can also serve it with any flavor of jam. The flavor is neutral enough to go with anything.
- 6 Cups All Bran Cereal (whole box)
- 1 Cup hot or boiling water
- 3 Cup Sugar
- 4 Eggs
- 1.5 Cups of Oil
- 5 Cups of Flour
- 5 tsp baking soda
- 2 Teaspoon salt
- 1 Quart buttermilk
- In a very large bowl, mix 2 cups of the bran with the hot water.
- Stir well.
- Add sugar, eggs, oil.
- Then add the rest of the dry ingredients alternately with the remaining bran.
- Add raisins if desired.
- Bake at 400 for 15-20 minutes.
- Batter will keep up to 6 weeks in a covered container in the refrigerator.