Bran Muffins

by Megan on May 16, 2010

Attention RSS subscribers! Please resubscribe! My site moved from one host to another this weekend and I’d hate for you to miss out on new posts. So, please resubscribe. I’d really miss you.

Ok. On to muffins.

I’ve learned a few things this weekend besides the fact that that you guys should totally resubscribe to my blog because of my host change. One being, when the bottom of a recipe from my mom says “makes oodles and lots of muffins” she means it. I put the halved recipe below; I made the full recipe at home. It might’ve barely fit in the biggest bowl I own. Good thing this batter is hip and snazzy and can be refrigerated over a few days and baked at your own discretion.

Another thing I learned this weekend is that spiders like to hide behind my desk and jump out of cupboards at me. Sometimes all you can do is grab your soap dispenser and show them whats up. I feel gross about my soap dispenser being a spider killer, but mostly I feel gross about having two spider encounters in one day.

I don’t feel gross about these muffins though. These muffins remind me of being a little girl and eating a bran muffin made in a mini pie tin just for me. These are good and the edges are crispy right out of the oven. So why not make them?

Bran Muffin {makes 2 dozen-ish, probably more}
Recipe from my mum, who bakes these in a pie pan

Ingredients:

  • 3 cups bran flakes, divided
  • 1 cup boiling water
  • 1/2 cup (1 stick) unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs, beaten
  • 2 cups buttermilk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 t baking soda
  • 1/2 t salt

Directions:

  1. Preheat the oven to 400ºF. In a large bowl, mix 1 cup of your bran flake cereal into 1 cup of boiling water. Add butter, stirring until the butter has melted. Stir in sugar, eggs and buttermilk.
  2. In another bowl whisk together the flour, baking soda and salt. Stir into bran mixture. Stir in remaining 2 cups of bran flakes.
  3. Spray muffin pans with cooking spray or coat with butter. Fill each cup about 3/4 full and bake for 10-15 minutes! Test for doneness by inserting a toothpick in the center of a few muffins. When it comes out clean, you’re all set! Also! if you don’t feel like making all the muffins at once, cover with plastic wrap and refrigerate until time to bake.

Note: you can also bake this batter in a pie pan like my mom does. Bake for about 25-30 minutes if you do that. Cut into wedges!

The top’s missing because I ate it.
The bottom had 2 seconds to be a hottie for this photo before I ate that too.

{ 2 comments… read them below or add one }

beckie May 22, 2010 at 10:00 pm

It’s funny. I think bran muffins are my favorite kind of muffin. This seems astounding to me because there are so many amazing kinds of muffins that you’d think bran would be fighting a losing battle! But there’s just something so wholesome about them and they are just heavenly with butter and honey.

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Megan (megabite) May 22, 2010 at 10:45 pm

I love bran muffins too! I know what you mean though with all the streusel-ly berry filled ones these guys out there. I think they are totally underrated.

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