These Bran Muffins are made with bran. You can keep the batter in the fridge for up to two weeks, and just bake fresh muffins as you want them.
I’m recipe crazy these days! I promise my crafting days are not over! I’ve got a couple of projects up my sleeve! But there’s just something about summers that makes me want to cook for my family… I like the kids to eat healthy when they are at home, so I bake. And bake. And bake…
I think almost every family must have this recipe tucked into their recipe boxes somewhere! I can remember eating this muffin as a kid! And now my kids eat them and love them! The best part about this recipe is that the batter can stay in your fridge for up to 2 weeks. (I like to use it up in a week though.) So you can have fresh baked muffins everyday if you want! Awesome!
A Pail Full of Bran Muffins
- 3 cups bran
- 3 cups buttermilk
- 1 cup oil
- 3 eggs
- 1 cup white sugar
- 1 cup brown sugar
- 1 tsp vanilla
- 1 cup raisins
- 3 cups flour
- 3 tsp baking soda
- 3 tsp baking powder
- 1 1/2 tsp salt
Preheat your oven to 350 degrees.
In one bowl combine the buttermilk and bran flakes. Let sit for about 10 - 15 minutes, stirring occasionally.
In a separate bowl whisk together the oil, eggs, both sugars and vanilla.
Then stir in the bran mixture and raisins. Mix well.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Combine the bran mix with the flour mix.
Fill muffin cups about 2/3 full.
Bake for 25 minutes.
This batter can be kept in the fridge for up to 2 weeks. So you can bake as big or small batches as you would like! All together, you can get about 24 good sized muffins from this batter.
(Recipe from my Mom)
More Delicious Muffin Recipes To Try:
Have a delicious day!