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Healthy Bran MuffinsThe Absolute Best Bran Muffin Recipe Ever!

This recipe originated in a sorority cookbook that my grandmother passed down to my mother and then to me. The recipe hasn't changed after all these years and is still by far the best bran muffin recipe I have ever tried. No need to adjust for high altitude either! For seasonal variation you can add 1/2 fresh blueberries, cranberries, walnuts, dried apples, fresh alpine strawberries or apricots to the batter.

Left over batter keeps well in the refrigerator in a sealed jar or container for up to one week.

Luscious Bran Muffins

3 cups bran or All Bran cereal (not flakes)
1 cup boiling water
1 pint milk
3-4 tablespoons white vinegar
1 1/4 cup brown sugar, firmly packed
2 farm fresh eggs
2 1/2 cups flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 cup butter

Pour boiling water over bran in a small bowl and set aside. In a separate small bowl, pour white vinegar over milk. Milk should start to curdle. Set aside. In a large bowl sift together flour, baking soda, salt and baking powder. Set aside. Cream together butter, sugar, vanilla and eggs until smooth and fluffy. Mix milk mixture with bran mixture. Alternating between flour mixture, bran mixture and butter/ egg mixture combine all three ending with the bran mixture. Do not over mix!

Spoon mixture into large greased muffin pans and bake at 375 degrees for 15 minutes or until done. Remaining mixture can be refrigerated up to one week.

Tip: For snacks or to serve as a side for brunch, bake muffins in mini muffin pans. Decrease cooking time by 2-3 minutes depending on your oven and altitude.