The other day my friend was reminiscing about a bran muffin my mom used to make when we were little. It was the kind that was “never ending”. I still remember it in a gallon rubbermaid pitcher in the back of the refrigerator. I texted my mom and she thought it was in a cookbook that I had. So I went to my shelf full of books and found the bright blue spiral bound First Baptist Church cookbook. There it was. Page 32. Bran Muffins. White sugar, white flour, bran buds, shortening, buttermilk (whew – one I can work with…) and oatmeal. Yup – I can totally tweak this and make them more healthy. AND have breakfast ready as soon as I wake up in the morning.
My mom made these with dates, nuts, raisins or blueberries.
They are absolutely delicious and are so handy to have the the refrigerator for those mornings where you have no idea what to make.
I’ve been making buttermilk lately. It’s so handy to have in the refrigerator.
Instead of bran buds aka All-Bran, I used bran flakes. They were the only organic, mostly bran option I had to work with.
Believe it or not, thanks to my Grandma Phyllis, I had a bowl large enough to mix everything up in.
I added in raisins for our first batch.
- 3 cups sucanat or brown sugar
- 1 cup butter
- 3 cups organic all bran cereal flakes
- 2 cups boiling water
- 1 quart buttermilk
- 3 cups organic whole wheat, spelt or flour of your choosing
- 3 cups organic oatmeal
- 5 tsp baking soda
- 2 tsp salt
- Mix the sucanat and butter together until light and fluffy.
- Meanwhile, boil the water and pour on the bran flakes and let sit.
- Mix the buttermilk and eggs into the butter mixture.
- Add in the remaining ingredients adding the soaked cereal in last.
- Mix the batter very well.
- This keeps in your refrigerator for up to 3 months.
- When ready, put your batter into the muffin tins along with raisins, dried cherries, or whatever you decide.
- Bake at 350 degrees for 20 minutes.