Double Chocolate Fudgey Brownies Yummy Yogurt Pops
View more "Desserts & Sweets" recipes Big Batch Bran Muffins Recipe

Big Batch Bran Muffins

Dairy Farmers of Canada
Add to Calendar 06/27/2017 10:00 AM 06/27/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

5 cups (1.25 L) all-purpose flour
5 1/2 cups (1.4 L) bran cereal
2 cups (500 mL) packed brown sugar
1 cup (250 mL) dates or raisins, chopped
1 tbsp (15 mL) baking soda
1 tbsp (15 mL) ground cinnamon
4 cups (1 L) buttermilk
1 cup (250 mL) vegetable oil
4 eggs

Yields: 24 muffins

See full recipe: https://www.dairygoodness.ca/recipes/big-batch-bran-muffins?source=calendar
Big Batch Bran Muffins true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 30 mins
  • Yields 24 muffins

Hot muffins every morning. your family will love you. Store in airtight container; freeze if desired.

  • Course Desserts & Sweets
  • Prep. Time 15 mins
  • Cooking Time 30 mins
  • Yields 24 muffins

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Ingredients

5 cups (1.25 L) all-purpose flour
5 1/2 cups (1.4 L) bran cereal
2 cups (500 mL) packed brown sugar
1 cup (250 mL) dates or 
raisins, chopped
1 tbsp (15 mL) baking soda
1 tbsp (15 mL) ground cinnamon
4 cups (1 L) buttermilk
1 cup (250 mL) vegetable oil
4 eggs

Preparation

Preheat oven to 375 °F (190 °C). Butter, spray 24 large muffin tins or use paper muffin cups.

In a large bowl, combine flour, bran cereal, brown sugar, dates, baking soda and ground 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.

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

You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using. Keep in the refrigerator for up to two weeks. Bake as needed.

56 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Comments

blog comments powered by Disqus

Did you know?

In 1974, the Milk Calendar began with eight recipes. Today’s features 3 times that many! Learn more about our rich history!

This recipe is brought to you by:

My Milk Calendar From the 1997 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

More recipe ideas

Stay Connected

Discover even more articles, contests, and delicious recipes for your whole family.


Send to Friend

* required field
Psst. Some required fields, er, require your attention...
Close
Loading...