Thursday, November 20, 2014

Muffin, Muffin, Who’s Got the Best Tasting Muffin?

Muffins come in a vast variety of tastes and textures.

They make a quick, delicious breakfast on-the-run or at home with coffee.

This fall, the muffin that has come out on top around our house  is a bran recipe, to which bran buds and raisins were added ingredients.

Spread with unsalted butter and eaten warm from the oven, they absolutely cannot be beat!

It was actually found on the Internet, (like hundreds of other recipes), and the resulting muffins have been voted as really delicious.

Everyone who has sampled the bran muffins has given them a thumbs up.

The best part is that the batter can be refrigerated for up to two weeks. It can be kept in a glass container with a tightly fitted snap-on top.

The batter won’t last for long, though. The muffins get gobbled up almost as soon as they are out of the oven.

 Then it’s time to make another batch.

Try them!  They are almost sure to be a winner at your house, too!

Here is the recipe (from with the addition of bran buds and raisins.   If desired, add walnuts or pecans, too!

                                                       Refrigerator Bran Muffins
2 cups All-Bran cereal
1 cup bran buds cereal
2 cups buttermilk
¾ cup vegetable cooking oil
1 and ½ cups packed brown sugar
2 eggs
2 cups unsifted all purpose flour
2 tsp. baking soda
½ tsp. salt
1 cup (or more, according to taste) raisins

In a large mixing bowl, combine cereals, buttermilk and oil. Allow to stand for five minutes, or until cereal has softened.

Beat in brown sugar and eggs. Stir in flour, baking soda and salt.

Bake in greased, paper-lined or silicone muffin cups filling 2/3 full in a preheated 375 degree oven until a toothpick in center comes out clean (about  25 minutes).

Cook's note:  If baking in a conventional oven, one tsp. vanilla may be added to batter, if desired.

Store batter in an airtight container until ready to use. May be stored for up to two weeks.

Makes about 36 muffins (less if large-sized muffin tins are used).



Nellie said...

Cranberry and pumpkin are currently at the top of the list for muffins around here. When our blueberries are in season, we love blueberry muffins.

diane.stetson said...

Love all kinds of muffins but usually have Thomas's English muffins with my tea every morning.

Bookie said...

These look very good! I would avoid here for the sugar. I have a favorite morning muffin that is no flour, no sugar, and no milk expect I do use milk instead of the recommended soy.

Valerie said...

Those look yummy! Wish I wasn't gluten free. ;)

Carolyn said...

I love muffins...thanks for sharing a new recipe.


Babs said...

As long as they are home made, all of them are good. I think I like the smell of them baking more than eating them.

Journeyin' Lady... said...

I love muffins, almost any kind of muffin, and these bran muffins have to be delicious! Thanks for sharing!

Chatty Crone said...

I am into cranberries now - but I did highlight - copy - and going to post on paper to make these - good for you too!

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