This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe.
Original recipe makes 5 dozen muffins
Ingredients
2 cups boiling water
5 teaspoons baking soda
5 cups all-purpose flour
1 quart buttermilk
4 cups bran cereal (such as Kellogg’s® All-Bran®)
2 cups bran flakes cereal
1 cup chopped walnuts
1 cup white sugar
1/2 cup vegetable oil
1/2 cup butter, melted
4 eggs, beaten
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
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PREP
20 mins
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COOK
20 mins
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READY IN
8 hrs 40 mins
Directions
- Combine boiling water and baking soda together in a large bowl. Let cool slightly.
- Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
- Pour batter into prepared muffin cups 1/2 full.
- Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Nutrition
Calories: 114 kcal
Carbohydrates: 14.8 g
Cholesterol: 19 mg
Fat: 5.3 g
Fiber: 1 g
Protein: 2.6 g
Sodium: 198 mg
