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Ingredients
| whole wheat flour: 5 cups |
| salt: 1 tsp |
| whole bran cereal: 4 cups |
| bran flakes: 2 cups |
| seedless raisins (packed): 2 cups |
| walnuts (chopped): 1 cup |
| water: 2 cups (boiling) |
| baking soda: 5 tsp |
| granulated sugar: 2 cups |
| salted butter: 1 cup |
| eggs: 4 |
| buttermilk: 1 qt |
Whole Wheat Bran Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
- In large bowl sift together flour and salt. Stir in All-Bran and Bran Flakes. Add raisins and nuts. Set aside.
- Mix boiling water and baking soda; set aside to cool.
- Cream sugar and butter in a large bowl. Stir in eggs, one at a time. Beat well. Stir in buttermilk and soda/water mixture Stir in bran mixture. Cover tightly. Best if refrigerated 12 hours (or more).
- The mixture will keep 4-6 weeks in the refrigerator and can be baked as needed. When ready to bake, drop 1/2 cup batter into large greased muffin tins. Do not stir mixture. Bake at 375 for approximately 20 minutes or until lightly browned. Makes 24 large muffins.