Saturday, January 28, 2012

Bran Muffins

I think these are 3rd generation now. As far as I know, this recipe originated with my grandmother, Inez Holmes. I don't know where she got it, but it's great. Cereals have changed a little over the years, and sometimes the bran doesn't break down the way it should. If you have trouble with your bran cereal not breaking down, thereby looking like cat kibble, try two things. A) try a different type of bran cereal next time (the recipe isn't that fussy) or B) try mixing the heck out of it to get them to break down after a day or two of sitting in the mix. It won't make the muffins tough.

There's a reason this recipe starts by listing the sugar first. They are moist, sweet, and multiples better than any other bran muffin out there. If you like bran muffins that taste and feel like bird seed in your mouth, these are not for you.

Bran Muffins -- Inez Holmes
2 1/2 c sugar
1 c crisco
2 t salt
1 qt buttermilk (fresh or powdered, just follow package directions if powdered)
5 c flour
5 t baking soda
4 c eggs
4 c bran buds
2 c wheaties/bran flakes
pour 2 c boiling water over cereal before adding to mixture.

Mix all together. 375 degrees for 10 mins. Increase cook time to 20+ minutes if cooking from the refrigerator. Err on the side of slightly under-baked for best texture. Batter keeps up to 6 weeks if refrigerated (according to my grandma. I've never made it past a week).

Can cut recipe in half.

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