Best-Ever Bran Muffins

April-May 2014 086

I came across this recipe many years ago and recently had the opportunity to make it for a brunch I catered. This is by no means paleo or gluten-free, but it is a delicious muffin with a nice texture, full of healthy ingredients.

The best thing about the recipe is that you can make the batter and then cook as many or as few muffins as you want at one time. The batter will keep for up to a month in an airtight container in the refrigerator.

St. John’s Jug Muffins found on Epicurious
Best-Ever Bran Muffins
Makes 60 muffins
3 cups all-purpose flour
2 cups whole-wheat flour
1 tablespoon plus 2 teaspoons baking soda
2 teaspoons salt
2 cups quick-cooking oats
2 cups All-Bran or other 100% bran cereal
1 cup raisin bran cereal
1 cup Grape-Nuts cereal
1 cup raisins
2 sticks (1 cup) unsalted butter, melted and cooled
1 quart (4 cups) well-shaken buttermilk
2 cups granulated sugar
½ cup packed brown sugar
4 large eggs
Special equipment: a muffin pan with ½-cup muffin cups
Preheat oven to 350° F. Generously butter muffin cups.
Whisk together flours, baking soda, and salt in a large bowl, then stir in oats, cereals, and raisins. Whisk together butter, buttermilk, sugars, and eggs in another bowl, then add to cereal mixture and stir until just combined. (Batter will be very thick.)

April-May 2014 050

Spoon 1/3 cup batter into each muffin cup and bake on the middle oven rack until golden and a tester comes out clean, 17 to 20 minutes. Remove muffins from pan and cool on a rack.April-May 2014 054

Notes:
Batter keeps in an airtight container, chilled, for up to 1 month.
Baked muffins keep in an airtight container for up to 3 days.
If you’re not baking a full pan of muffins, fill the empty muffin cups three-quarters full with water.

 

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One response to “Best-Ever Bran Muffins

  1. They look very lovely indeed!

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