Okay, I know everyone knows how to bake Bran Muffins. They are super easy to do and we all have baked them at one time or another.
I wanted to share this particular recipe with you, for a couple reasons: First, they are DIVINE and second, they have a magical ‘all time plus motivator !’. This recipe can be made in advance and literally stored in an air tight container in the refrigerator for six weeks !!! I kid you not !!! Isn’t that awesome !!!
I just find these the best to have. Once stored in the refrigerator, it is just so easy to just get the muffin pan out, whenever the need arises, get a tablespoon, stir the remaining mixture a bit, and spoon the mixture into how ever many muffins hollows from the muffin tray you want to eat at the time. These are perfect to quickly pop in the oven, just before work or for lunches…These are perfect when the unannounced family member or friend arrives….These muffins just spell WIN WIN WIN 🙂
So, I apologise for the boring post. I apologise for the uneventful pics…but hey, I just had to share this recipe.
This recipe came from a recipe book by Annette Human, called Kitchen Gifts. One of my best friends, Janet. (She used to live next door to me when growing up, from about the time we were two bricks high) gave me this recipe book years ago when I got engaged. It was the perfect gift. This is a book I refer to all the time. I have not altered or tweaked the recipe at all, as honestly it does not warrant it.
I hope you enjoy these muffins as much as I do.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
This mixture makes 3 litres (3000 grams ) of batter.
5 x 250 millilitres (650 grams) measured unsifted cake wheat flour
25 millilitres (25 grams) of bicarbonate of soda
10 millilitres (2 teaspoons) salt
750 nillilitres (600 grams) white sugar
5 x 250 millilitres (250 grams) All Bran Flakes (cereal)*
1 litre (1000 grams) buttermilk
250 millilitres sunflower oil
4 extra large eggs, beaten
In a large bowl, sift the cake flour, bicarbonate of soda and salt together.
Add the sugar.
Add the All Bran Flakes.
Mix together thoroughly with a wooden spoon.
Add the buttermilk, sunflower oil and eggs and mix thoroughly with the wooden spoon.
Spoon the mixture into an airtight container, and place in the refrigerator.
This mixture will keep up to six weeks in the refrigerator.
To bake the muffins:
Preheat the oven to 180 degrees Celcius/170 degrees Celcius (fan oven) / 350 degrees F
Spray a muffin tray with a non stick food spray.
Spoon the muffin mixture into a muffin tray allowing a little room to rise.
Bake in a preheated oven for approximately 20 – 25 minutes until golden brown and a skewer comes out clean.
Further Options Apart from the All Bran Cereal are:
- to use 5 x 250 millilitres (350 grams) Raisin Bran Cereal.
- to use 5 x 250 grams All Bran Cereal and 175 millilitres (100 grams) seedless raisins
- to use 5 x 250 millilitres (350 grams) Corn Flakes Cereal.