6-Week Bran Muffins
These muffins are very soft and have a hint of sweetness.
6-Week Bran Muffins
Makes: 4-5 dozen muffins
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Ingredients
- 6 cups All Bran (divided)
- 2 cups water (boiling)
- 1 cup butter (melted)
- 3 cups white sugar
- 4 large eggs
- 1 quart buttermilk
- 5 cups all-purpose flour
- 5 tsp baking soda
- 5 tsp salt
Instructions:
- Preheat the oven to 400 degrees. Grease muffin tins or papers and set aside.
- In a large bowl, pour the boiling water over 2 cups of All Bran. Let sit until the water is absorbed then mix in the melted butter.
- In another bowl, mix the remaining All Bran with the sugar, eggs, and buttermilk.
- In a third bowl, combine the flour, baking soda, and salt.
- Stir all of the ingredients together.
- Fill the muffin tins 2/3 full of batter and bake for about 20 minutes.
Notes:
Make Ahead: You can keep this batter for up to 6 weeks – just cover it tightly and store it in the refrigerator.
The baked muffins freeze well too – just seal tightly before freezing.