Big Batch Bran Muffins
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 30 mins
- Yields 24 muffins
Preparation
What You Need
Instructions
Preheat oven to 375 °F (190 °C).
Grease 24 large muffin tins or use paper muffin cups.
In a large bowl, combine flour, bran cereal, brown sugar, dates, soda and cinnamon. Set aside.
In another bowl, mix together buttermilk, oil and eggs. Stir into dry ingredients until moistened. Spoon batter into muffin cups, generously filling each to the top.
Bake for 25 to 30 minutes or until golden brown. Cool in muffin tins 5 minutes. Remove muffins to cool on a wire rack.
Store in airtight container; freeze if desired.
Variations: Fill each muffin cup halfway and gently press or swirl in 1 tsp (5 mL) of fruit. Fill the cup to the top with batter and press in another 1 tsp (5 mL) of fruit. Bake as above. Try banana, chopped apple; fresh or frozen blueberries, raspberries, cranberries, or peaches.
Tips
Hot muffins every morning. your family will love you.
*To make buttermilk, combine 1 tbsp (15 mL) of vinegar with each cup (250 mL) of milk.
If using buttermilk, batter can be prepared and kept in the refrigerator for up to two weeks. Bake as needed.
View the comments for this recipe and share one of your own!Be the first to leave a comment.
Add a comment
From the 1997 Milk Calendar
See all 1997 Milk Calendar RecipesSee all Milk Calendar Recipes
Find out How to get one
