A versatile muffin batter that can be stored in the refrigerator for two weeks. You can bake all of them at once or as few as desired. Muffins on demand! The muffins are moist and flavorful.
2 C all bran or bran buds
1 C boiling water
1 1/2 C sugar¹
1/2 C butter
2 1/2 C all purpose flour
2 1/2 t baking soda
1/2 t salt
1 C bran flakes²
2 C buttermilk
Preheat oven 375º F Line muffin pan with paper baking cups or use non stick spray
In medium bowl add flour, baking soda, salt, and bran flakes. Mix and set aside
In medium bowl pour boiling water over all bran then mix and let stand.
In large bowl cream sugar, butter, and eggs.
Add cooled bran mixture to creamed mixture and combine
Add flour mixture alternately with buttermilk to creamed mixture.
Bake in preheated oven for 15-20 minutes
Bake as needed, mixture will keep in refrigerator for two weeks.³
1 I have many times cut the sugar amount to 3/4 C
2 I use raisin bran flakes
3 My Mom would store the dough for 4-5 weeks. We never got sick!
Batter can be doubled. I make 24 muffins with the above recipe.
2 t cinnamon, dried fruit such as cranberries, apricots, or dates can be added for variety before baking