Tuesday, March 24, 2009

Oven Ready Bran Muffins

Bran muffins are really delicious when they are hot out of the oven. I just found and tried this recipe on the back of my Hodgson Mill Unprocessed Wheat Bran box:

Mix batter according to directions. Store in refrigerator. Bake muffins at your convenience.

3 cups wheat bran
1 cup boiling water
1 cup brown sugar
1/2 cup butter
2 1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 eggs, beaten
2 cups buttermilk

Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. In a separate bowl blend sugar and butter. Measure and combine flour, baking soda and salt. Combine the moist bran with beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and flour, soda and salt mixture. Stir until well blended.

Place in the refrigerator for future use, or bake at once. Preheat oven to 400F. Stir batter well and spoon into prepared muffin tins. Bake 15 minutes. Keep remaining mixture in airtight container for 2 to 4 weeks. Yield: 2 dozen.