These bran muffins are one of my all-time favourite family recipes from my mom. It makes a HUGE batch of muffin batter that will last in your fridge for up to 6 weeks (although it’s always gone long before then). You can add in whatever additions you like – raisins, blueberries, chopped apple. They work great as mini muffins as well.
They may not look like much, but I so wish you could smell these right now. Kids and adults alike love them. The great thing about having such a large batch is that you can make just a few at a time and have freshly baked muffins first thing in the morning. They’re great if you have company pop by, or you are going to visit a friend. My mom made some when Lucy was born and brought a container of the batter over for us. You have no idea how nice it was to have freshly baked muffins in the morning after a late night up with a newborn!
- 4 cups bran flakes
- 2 cups wheat germ
- 2 cups boiling water
- 1 cup butter
- 1-1/2 cups granulated sugar
- 1-1/2 cups brown sugar
- 4 eggs
- 4 cups buttermilk
- 5 cups flour
- 2 tbsp baking soda
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups raisins (optional)
- In a large bowl combine cereals with boiling water and let stand.
- In a stand mixer, cream together butter and sugars. Add in eggs one at a time and mix well. Mix in buttermilk.
- In another bowl, combine remaining dry ingredients with raisins.
- In a large pot, mix together the cereal mixture, dry
ingredientsand wet ingredients until just combined. Cover tightly and store in the refrigerator for up to six weeks. Let stand at least 24 hours in refrigerator before baking to let the flavours develop.
- To make muffins: Fill muffin tin cups ⅔ full and bake at 400°F for 15-20 minutes. For mini muffins, adjust time.
- Optional: Make muffins plain and add in raisins, berries, chopped apples or any other additions you'd like for each small batch.
In a large bowl combine cereals.
Pour in boiling water, stir and let stand.
In a stand mixer, cream together butter and sugars. Add in eggs one at a time and mix well. Mix in buttermilk.
In another bowl, combine remaining dry ingredients with raisins.
In a large pot, mix together the cereal mixture, dry ingredients and wet ingredients until just combined.
Cover tightly and store in the refrigerator for up to six weeks. I like to let it sit for at least 24 hours before baking, as it gives the flavours a chance to develop.
To make muffins: Fill muffin tin cups 2/3 full and bake at 400°F for 15-20 minutes. These are great as mini muffins too! (just be sure to adjust the baking time accordingly)