Annie's Bran Muffins

Annie’s Bran Muffins

AKA Refrigerator Bran Muffins (adapted from Mel's Kitchen, I believe)

Ingredients

4 C (8oz) Wheat Bran Flakes or plain wheat bran

2 C (4 oz) Bran Buds/All Bran

2 C Boiling Water (from the tap)

4 C (1 quart) Buttermilk (or equal parts sour cream and milk whisked together)*

8 TBsp (4oz) Melted Butter

1/2 C Unsweetened Applesauce**

2 C (15 oz) Granulated Sugar

4 Large Eggs

1 tsp Vanilla

5 C (25oz) Whole Wheat Flour

4 tsp Baking Soda

1 tsp salt

Method:

1. In a LARGE bowl*** with a tight fitting lid, add the first two ingredients.

2. Pour the hot water over the top, mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky, and it is ok if there are a few dry patches.

3. After the mixture cools to room temperature add the buttermilk, melted butter, applesauce, sugar, eggs, and vanilla. Mix well.

4. Add the flour, baking soda, and salt. Stir until ingredients are combined.

5. The batter can be baked right away or stored in the fridge, covered for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.

6. To bake, scoop batter into greased or lined muffin tins, filling 3/4 full. **** Bake at 350 for 23-25 minutes, until a toothpick inserted comes clean, or with a few crumbs.

Kashina’s Notes:

*I haven’t ever tried the alternate method

** I used sweetened

*** I mix this in the biggest bowl I have, and it is nearly at the rim

**** I use a large cookie scoop, works like a dream!

We love these, and make them at least once a month. Super yum, if you like bran muffins, and they are so nice that you can have warm muffins if you are feeling like it.

Nutrition: 92 Cal, 17 Carb, 2 Fat, 2.5 Protein