These muffins are super moist, light, and delicious. Mix them by hand in a large bowl, bake what you want, then refrigerate the batter for up to 2 weeks and bake them as needed. This is my mom’s recipe.
- 3 cups All Bran cereal
- 1 cup boiling water
- 1 cup brown sugar
- 2 cups buttermilk
- 2 eggs
- 1/2 cup vegetable oil
- 2 1/2 cups flour (you can substitute up to 1 cup whole wheat flour)
- 2 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins (optional)
Preheat oven to 425 degrees. Grease or line your muffin tin.
In a large bowl, mix bran with hot water until moistened. Stir in brown sugar. Add buttermilk, eggs and oil, stirring until well combined. Add flour and baking soda, then raisins, if desired.
Scoop batter into greased muffin cups, filling about 3/4 full. Bake for 15-18 minutes until the tops spring back when touched. Serve hot with butter or jam or both or none.
Makes 24 muffins