Over the years, I have tried countless bran muffin recipes. I know what you’re thinking, Dear Readers, ‘on purpose?’ Yes, on purpose. I love the sweet notes and earthy, nutty undertones of bran and of whole grain products in general. I have tried recipes with molasses and nuts and recipes without molasses and nuts. I have tried recipes with bran cereal and bran flakes and whole wheat flour or all-purpose flour. I have also tried recipes with butter and oil or granulated sugar versus brown sugar. One recipe has always stood above the rest and it’s the one I’ve been making for over 20 years. It’s my adaptation of the easy Ready-Bake Bran Muffins recipe found in Sunset Magazine’s Gifts From Your Kitchen cookbook. I picked up my copy of this cookbook many years ago at, you guessed it, a yard sale. My copy is dogeared, stained and falling apart, all characteristics of a good cookbook. Characteristics which I hope the cookbook I have written will have someday in your home as well.
Make some whole grain muffins today and I guarantee you too will be feeling sassy and bran new!
Yield: 28 muffins
Preheat the oven to 400°F. Measure the following into a large bowl:
3 cups a whole bran cereal
1 cup boiling water
2 cups buttermilk
1/2 cup oil
3/4 teaspoon kosher salt
1/2 cup light brown sugar
1/2 cup sugar
Combine and allow to sit 30 minutes then add:
2 large eggs
1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
Stir well until combined. Divide the batter evenly between 28 paper-lined standard muffin cups, filled to nearly the top. Bake 12 to 16 minutes until a tester comes out clean. Cool in the tind about 10 minutes and then remove to a rack to cool completely. Store at room temperature up to three days or wrap tightly and store in the freezer up to 1 month.
Avid home cook and passionate instructor