My love for these muffins has not changed since the day I first tried them. When I was in college, my roommate and I took a weekend trip from the freezing cold Rexburg, to go visit her family in Utah. One morning her mom made these Bran Muffins for us and they were to die for. These are simple bran muffins, but if you want to add raisins, nuts, or anything like that to make them more “you” by all means go for it!
Fresh muffins in the morning is one of my favorites, and it’s a bonus when it warms up the house on a cool spring morning. This recipe makes A LOT of muffins, so many that I usually only make a batch at a time, then store the batter in some Tupperware until I’m ready to make another batch.
It doesn’t take much to finish off these muffins, but I usually add some butter and let it melt in and it’s the most divine bran muffin you’ll ever taste. If you want to add honey or jam, go right ahead…just be sure to enjoy every bite!
Perfect breakfast muffin to keep you full and energized throughout the morning.
- 1 cup butter
- 4 eggs
- 2 cups sugar
- 2 cups boiling water
- 5 tsp baking soda
- 1 quart buttermilk
- 2 cups Bran Flakes
- 4 cups All Bran
- 5 cups flour
- 1 tbsp salt
Cream: butter, eggs, sugar
In a separate bowl, combine: boiling water and baking soda. After it has cooled, add buttermilk.
In another separate bowl, combine: Bran Flakes, All Bran, flour and salt.
Stir to combine: Add the flour mixture alternately with the buttermilk and creamed mixture.
If you don't use all the batter at once, you can refrigerate the remaining batter and use it within the next 2 weeks.
There you have it! Let me know if you try it! If you have any other tasty muffin recipes, share them with me in the comments…I would love to try them.