Aunt Alice's Bran Muffins
Tasty and filling bran muffins -- great for breakfast or as an after-school snack.
Servings: 24 muffins
Ingredients
- 3 cups 100% bran (I use Kellogg's All-Bran Cereal)
- 1 cup golden raisins
- ¼ cup white sugar
- 1¾ cup brown sugar, packed
- ½ cup canola oil
- ½ cup unsweetened apple sauce (you can use 1 school lunch cup of apple sauce)
- 2 eggs
- 2 cups buttermilk
- 1½ tsp salt
- 2¾ cups flour
- 2 tsp baking soda
Instructions
- Soak 1 cup bran and raisins in 1 cup boiling water til cool.
- Mix all ingredients together, cover, and refrigerate overnight.
- Use an ice cream scoop to fill unlined, non-stick muffin tins 3/4 full with the batter.
- Bake at 400 for about 20 min., or until done.
Notes
Batter will keep in airtight container in refrigerator for 6-8 weeks (so says Aunt Alice, although ours never lasts that long.)
To reheat a single muffin, warm in the microwave on high for 20 seconds. Add a little pat of butter to the top -- calories be darned!