“6-week” Bran Muffins
September 3, 2008 § 4 Comments
These muffins are called “six week bran muffins” because rumor has it that you can keep the batter in a closed container (like a Tupperware) for up to 6 weeks and it won’t go bad. I’ve always been amazed by that fact because there are eggs in this recipe, but maybe buttermilk works some kind of preservation magic. Whatever the case, I’ve never had the batter last more than a week, so I’ve never worried about past-its-prime batter. These muffins are extremely moist, flavorful and hearty. I’ve experimented a lot and sampled a TON – muffins are my favorite breakfast treat! – and these guys, hands-down, are my absolute favorite!
1 + 1/2 cups sugar
1/2 cup vegetable oil
3 cups “Kellog Bran Buds”
3 cups “Kellog All Bran”
2 + 1/2 cups whole wheat flour
2 + 1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup boiling water
2 eggs, beaten
1/2 quart (two cups) buttermilk (lowfat is fine)
1. Preheat oven to 400 degrees. Grease muffin tins.
2. Heat 1 cup of water on the stove. Meanwhile, measure bran or bran cereals in a large bowl. When boiling, pour water over the 100% bran and set aside.
3. In a large bowl, cream sugar and oil. Add eggs, buttermilk and then the soaked bran.
4. In a separate bowl measure dry ingredients. Sift or stir until thoroughly combined. Slowly add to liquids, stirring gently until just combined. (Don’t over-mix.)
5. Spoon batter into muffin tins 3/4 of the way. Cooking times will vary based on size of muffin tin. For a medium-size muffin, bake approximately 20 minutes, until the sides are golden-brown and a knife comes out clean when inserted into the center.
Diet Notes: Nut-free