bran muffins that actually taste good

01887102db240918353eb526122fcd6860e6a7036dDon’t look – bran muffins are not that pretty!! They are brown. Not even a nice brown. They don’t have anything about them that makes them look even remotely appealing. Let’s not even get started on the name “bran muffin” … it conjures up images of being force fed cardboard or something else that totally lacks flavour.

Although these aren’t much to look at, they are actually pretty incredible. Even kids might like them. This is one of those recipes that my mom got from someone, who probably got it from someone else, and so on. They are light and moist, melt in your mouth, incredibly good for you and can be made on demand for a few weeks straight. As well as being great to just make for yourself, these are also good to put together and give to friends that are busy or exhausted (i.e. just had a baby). You can keep the batter in the fridge and pop a few in the oven whenever you want some.

Bran Muffins
Makes approx. 4 dozen … a good Mennonite sort of recipe. I usually just make half a recipe.
  • 3 cups sugar
  • 1 cup oil
  • 1 litre buttermilk
  • 3 Tbsp. baking soda
  • 1 Tbsp. salt
  • 4 eggs, beaten
  • 4 cups branflakes (cereal)
  • 2 cups bran
  • 2 cups boiling water
  • 5 cups flour
  • 2 cups raisins
Soak branflakes and bran in boiling water while mixing other ingredients. Then mix everything together really well. Let sit for 12 hours in fridge before baking. Fill each muffin cup about 3/4 full (no more). Bake as few or as many as you would like at 350F (180C) for 20 min. The batter will keep in the fridge for 6 weeks uncooked … at least that’s what the recipe I inherited says!

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