Zella Lane's 2-Week Bran Muffins
Zella Lane's 2-Week Bran Muffins
(26)
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| quick-n-easy | |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | Overnight, |
| Yield: | 18 standard muffins, or 45 mini muffins |
Ingredients
- 1 cup boiling water
- 1 cup bran cereal (buds or twigs); or 1 3/4 cups bran flakes
- 1/2 cup vegetable oil
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 to 1 1/2 cups cup raisins or currants
- 2 large eggs
- 2 cups buttermilk
- 1 1/4 cups sugar
- 2 cups bran cereal (buds or twigs); or 3 1/2 cups bran flakes
Directions
1) In a small mixing bowl, pour the boiling water over the 1 cup of cereal. Allow the mixture to cool to lukewarm, about 45 minutes.
2) While the water/cereal mixture cools, blend together the flour, soda, and salt in a large mixing bowl. Stir in the raisins or currants. Set it aside.
3) Stir the vegetable oil into the cooled water/cereal mixture. Set it aside.
4) Whisk together the eggs, buttermilk, and sugar. Combine this with the flour/raisin mixture.
5) Stir in the dry cereal.
6) Finally, add the water/bran/oil mixture, stirring till thoroughly combined. Cover the bowl and refrigerate overnight.
7) Preheat your oven to 375°F. Lightly grease a standard muffin pan, or line with paper cups, and grease the cups. Use as many wells as you like; since this recipe can live in the fridge for a couple of weeks, there's no need to bake 12 muffins all at once.
8) Heap the thick batter in the muffin cups; a generous 1/4 cup batter (about 3 1/2 ounces, or 100g) is a good amount to use.
9) Bake the muffins for 20 to 25 minutes, till a cake tester inserted into the center of a muffin comes out clean.
10) Remove from the oven, and tip the muffins in the pan to prevent their bottoms steaming and becoming soggy. Serve warm; or transfer to a rack to cool completely.
11) To bake mini muffins, heap the batter in the muffin cups, and bake for about 15 minutes, till the muffins test done.
Yield: 18 standard muffins, or 45 mini muffins.
Reviews
04/07/2011- I used the twig bran cereal to make my muffins and made the first batch (6 muffins) as directed, the day after. They were not baked in 20 minutes so i baked them for the full 25. I like lots of raisins do I used the full 1 1/2 cups. The following week, I decided to add 1 teaspoon mixed spice to the recipe and bake them for 23 minutes. Yum! They improved in texture and taste, and I think that the extra time the batter sat and got happy in the fridge also helped to make the second batch way more delicious than the first. Great breakfast! Didn't even remember I was eating fiber.
01/09/2011- I found this recipe to be too salty and too sweet. I prefer the recipe in the Whole Grains cookbook.
07/15/2010- Fabulous recipe. I got a larger yield, I made the full recipe and have made 22 muffins so far and still have some batter left. I use a Nordic Ware Sweetheart Rose muffin pan so I do not fill the cups all the way since I don't want them to dome. I ran a recipe analysis assuming a 28 muffin yield and got 165 calories, 4.8 grams of fat per muffin. I used golden raisins and pulsed them a few times in the food processor before I added them to the batter. Next time I will try the recipe with whole wheat pastry flour, or maybe half white flour, half whole wheat.
- 07/01/2010
- This recipe is awesome. It was easy to prepare and the muffins baked up beautifully. I used an ice-cream scoop to measure out the portions for baking and used raisins as directed. I am planning on trying dried cranberries or dried cherries in place of the raisins. The recipe indicated that it will make 18 muffins, but I was able to get 21. This is an instant favorite and it is hard to stop at eating just one!
- 06/23/2010
- I have been looking for a good bran muffin recipe for a long, long time. This bran muffin is the best ever!! It is better than what I have purchased in restaurants or bakeries. It is so moist and has a wonderful flavor. I also like that you don't have to bake the whole batch at one time. In fact I think the muffin is even better after the batter has set for a few days. Thank you! Thank you! Thank you!
- 06/08/2010
- I made these muffins with the "twig" type bran cereal (Fiber One). I baked the first batch the day after preparing the batter, and the second batch over a week later, which were MUCH better than the first. All traces of the cereal had disappeared, and the taste was far better developed. Wonderful to have in the fridge for a just-baked breakfast treat!
- 06/02/2010
- We have 6 kids I have been looking for recipes that are easy to make and make a BUNCH..doubled the recipe and I am hoping it will last a week...
- 06/02/2010
- Never thought I'd like bran muffins. And every step of the way I thought I was making it wrong. The boiling water bran bud slurry looked kind of dry. The final mixture before setting it aside for the night looked like a mess. Taking it out of the fridge the next day, it looked like a huge lump of ugly dough. But after baking a dozen, when I tried a cooled muffin, it just tasted great. A really easy recipe, a really great muffin.
- 05/31/2010
- Have made the dough, and will bake the muffins in the morning. I am not sure what it means to tip the muffins after baking. How do you tip them without them falling out?? It sure looks like a great recipe.
You just lean your pan to the side a little so the muffins do not fall but steam can escape. JMD @ KAF
- 05/31/2010
- I have been making this recipe for years as well! It never lasts long at my house either. I have found that soaking the raisins in the boiling water at the start with the bran cereal keeps the muffins moist until they are all eaten. The dried fruit tends to pull moisture out of the baked bran otherwise. Love KA flours!
