Wednesday, January 25, 2012

Bran Muffin recipe

A friend just asked for this recipe so since I had to type it up for her, I thought I might as well post it, in case anyone still reads this blog. :-)

Bran Muffins

1 box (15 oz.) bran flakes or raisin bran cereal (approx 7 1/2 cups if you buy from a bulk food store)
1 quart buttermilk (or sour regular milk with a teaspoon of vinegar)
1 cup vegetable oil (corn oil or sunflower oil)
2 1/2 cups sugar
4 eggs, beaten
5 cups flour
5 teaspoons baking soda
2 teaspoons salt

Mix the first 5 ingredients in a large mixing bowl, preferably a Tupperware one for which you have a matching lid. Combine the flour, salt and soda and add to the mix. Stir until there are no more lumps of dry flour. Cover and refrigerate 6 hours (or overnight). Preheat oven to 375 degrees. Fill muffin tins aprox 2/3 full. Bake at 375 for 15 to 20 minutes. Bake up just what you want to eat that day and store the rest of the batter in the fridge for fresh baked muffins another day, or bake up the whole batch and freeze the extra muffins. I prefer the bake as you go plan. In my household of 6 I never have to worry about the batter being in the fridge too long to be safe. The original recipe for this says you can keep the batter in the fridge for up to 6 weeks but I would not leave it there longer than 5-7 days.

I am not sure of the yield. I will try to write it down the next time I make this recipe. I think I normally make aprox 4 dozen large muffins and a few pans (maybe 2 to 2.5 dozen) mini muffins from a batch of batter.