Time to get back on track.
These bran muffins are my favorite to make. For two reasons.
One: They are the softest, yummiest, most delicious bran muffin. Ever. It doesn't have that harsh fiber taste but a sweet tang. My kiddos love them.
Two: The batter keeps for six weeks in the refrigerator. Which is awesome. I can whip up a dozen at a time and not feel overwhelmed with another mess.
Six-Week Bran Muffins:
- One cup boiling water (I put it in the microwave for a few minutes) and add one cup of Bran Flakes. Stir well and let cool. Ends up an icky looking paste:
- Cream 1/2 cup butter, 1 1/2 cups sugar, 2 eggs, and 2 cups buttermilk. Add cooled wet bran mixture.
- Add 2 1/2 cups flour, 2 1/2 tsp baking soda, 1/2 tsp salt.
{*Tip* Recipes usually suggest sifting together the dry ingredients separately before adding to wet. I sometimes do this and sometimes skip it. I haven't noticed a difference in the outcome. I prefer to skip it...one less bowl to wash.}
- Gently fold in 2 cups of Bran Flakes just until wet. Fill muffin liners 2/3 full and place in muffin tin.
- Bake at 400 degrees for 15-20 minutes.
I only bake one dozen at a time. The remaining batter can be stored in an air tight container in the refrigerator for up to six weeks. I will put a generic label on the container so I remember when the expiration date is.
We never make it to the date...the muffins are so yummy they are baked and gobbled up within days.
- Remove from tin and let cool on a wire rack.
Enjoy!
*This morning went as planned. The kids got themselves up. Got dressed in the clothes we had laid out for them and then ate the muffins I had sitting out. And me? I got a few extra minutes of sleep. Mission accomplished.
Im gonna have to try this. Thanks for sharing.
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