I don’t know about you, but we’ve been eating gallons of soup the last few weeks. When the snow is falling and the wind is howling, nothing warms us on the inside like a thick, hearty soup…and bran muffins!
This is my mom’s bran muffin recipe. It is perfect. Mom used to serve bran muffins with any of her soups, especially on Sunday afternoons after church. Just tonight we ate bran muffins with vegetarian split pea soup. It was perfect.
The very best thing about this recipe is that you can store it in the fridge for up to six weeks. That means that you can bake fresh, delicious bran muffins any morning you feel like homemade muffins! My family LOVES hot-out-of-the-oven muffins and they feel so loved when I make them fresh for breakfast. It also means that you can have fresh, hot bran muffins with soup every night…night after night after night!
So here’s the recipe:
Graham Gems
Preheat oven to 400ºF.
Stir together all of the following:
- 1 c. oil (years ago my mom used Crisco, but doesn’t anymore)
- 2 c. boiliing water (well, I often cheat and just use the hottest water from the tap)
- 3 tsp. salt
- 3 c. sugar
- 4 eggs
- 6 c. All Bran, or a mix of bran cereals (I’ve even used GrapeNuts and Wheat Chex in the absence of real bran cereals, and it turned out okay)
- 5 c. white flour
- 5 tsp. bakiing soda
- 1 Qt. buttermilk
- 2 c. raisins (optional)
Drop by spoonfuls into greased/Pam’d muffin cups, and bake for 20 minutes or until golden brown and the top springs back when you touch it.
Store remaining batter in a tightly sealed container in the fridge. This batter is actually better any time after the second day when the bran has had a chance to start breaking down.
Serve warm with butter, jam, or honey. Serving them with peanut butter makes them more substantial for breakfast.
Need a recipe for split pea soup? Check out my sister Laura’s version of our traditional family favorite.
I made these today and they are soooo yummy! I didn’t have quite enough bran cereal so I finished it off with a few shredded wheat and a few quick oats. We added blueberries to half of the batter also instead of raisins, too. I loved this recipe!