I made it early this week and they turned out yummy and two days later I baked some more and they were just as yummy, they are packed with fiber and you can add different things each time to make them less boring. I thought it was worth passing, to me being able to make a warm breakfast on school days is a huge accomplishment.
Here it is, I highlighted my changes and suggestions.
Hope you like them too, love you!
Six Week Bran Muffins
Susie Herrington
4 cups Bran Flakes cereal
2 cups All Bran Cereal
2 cups boiling water
1 cup butter
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (laban)
1/2 cup (or more) molasses (optional) I added them and I think next time I'll skip it, it was too sweet for me)
5 cups all purpose flour
2 Tbsp baking soda
1 Tbsp baking powder
1 tsp salt
2 cups raisins, craisins, or dates (optional) (these items I am planning to add as I bake them, so each batch has something different. today we made some with chocolate chips to have as a snack and others with raisins for breakfast tomorrow)
chopped pecans (optional)
In a large bowl, put cereals and boiling water. Let stand.
In mixing bowl, cream butter and sugars. Beat in eggs one at a time, beating well after each addition. Mix in buttermilk. Add molasses. Stir in cereal mixture.
In another bowl, put flour, soda, baking powder, salt and raisins. Mix. Add to batter. Stir to combine. Store in refrigerator. It will keep for 6 weeks.
Fill greased muffin tins to 3/4 full. Bake at 380 degrees F for 15 - 20 minutes. Remove from pan after 5 minutes.
Variations: Brans may be switched to use 2 cups flakes and 4 cups all bran, or any combination to get 6 cups. Or you may use natural bran to replace 1 cereal.
Susie Herrington
4 cups Bran Flakes cereal
2 cups All Bran Cereal
2 cups boiling water
1 cup butter
1 1/2 cups granulated sugar
1 1/2 cups brown sugar (packed)
4 eggs
4 cups buttermilk (laban)
1/2 cup (or more) molasses (optional) I added them and I think next time I'll skip it, it was too sweet for me)
5 cups all purpose flour
2 Tbsp baking soda
1 Tbsp baking powder
1 tsp salt
2 cups raisins, craisins, or dates (optional) (these items I am planning to add as I bake them, so each batch has something different. today we made some with chocolate chips to have as a snack and others with raisins for breakfast tomorrow)
chopped pecans (optional)
In a large bowl, put cereals and boiling water. Let stand.
In mixing bowl, cream butter and sugars. Beat in eggs one at a time, beating well after each addition. Mix in buttermilk. Add molasses. Stir in cereal mixture.
In another bowl, put flour, soda, baking powder, salt and raisins. Mix. Add to batter. Stir to combine. Store in refrigerator. It will keep for 6 weeks.
Fill greased muffin tins to 3/4 full. Bake at 380 degrees F for 15 - 20 minutes. Remove from pan after 5 minutes.
Variations: Brans may be switched to use 2 cups flakes and 4 cups all bran, or any combination to get 6 cups. Or you may use natural bran to replace 1 cereal.
- Belky
Thanks for putting Belky's recipe in a location where it's easy to access.
ReplyDeleteyeah, thanks Megan, and everyone...sorry for the grammar. Lately I type one handed.
ReplyDeleteBelky--Thanks for the recipe! We've been enjoying these every few days all week. Definitely nice for early breakfasts before school.
ReplyDeleteIf you thought them too sweet, I'd recommend reducing the sugars and keeping the molasses. Molasses is much better for you as a sweetener than refined sugars. I reduced both white and brown by a half cup (each) and think I could even go lower next time.