Big Batch Bran Muffins

3 c Natural bran
3 c All-bran cereal
2 c Boiling water
3 c Buttermilk
1 1/2 c Sugar
1 c Vegetable oil
1 c Fancy molasses
4 Eggs, beaten
5 c All-purpose flour
5 ts Baking soda
1 tb Salt
2 c Raisins or chopped dates

In large bowl, combine natural bran and bran cereal. Stir in boiling water to moisten; let cool for 10 minutes. Stir in buttermilk, sugar, oil, molasses and eggs. In separate large bowl, combine flour, baking soda and salt; mix in raisins. Add to bran mixture, stirring until evenly mixed. Cover tightly and refrigerate for up to 1 week. To make muffins, spoon batter into large greased or paper-lined muffin cups, filling to top. Bake in 375 oven for about 25 minutes or until firm to the touch. Makes 36 muffins.

NOTE: Keep a quantity of batter in the refrigerator so you can make fresh, hot muffins for breakfast, lunch or snacks. This recipe comes fromthe Maritimes and has a pleasant molasses tang.

Printer friendly version: Big Batch Bran Muffins

Click Back to return here.