HODGSON MILL'S OVEN-READY BRAN MUFFINS

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Hodgson Mill's Oven-Ready Bran Muffins image

From the back of a box of Hodgson Mill wheat bran. I like this recipe because you can make the batter in advance and store in the fridge in an airtight container for 2 to 4 weeks. That way I can bake a few fresh muffins whenever I want without having to break out the mixer.

Provided by Renegade Chef

Categories     Quick Breads

Time 25m

Yield 24 muffins

Number Of Ingredients 9

3 cups unprocessed wheat bran
1 cup boiling water
1 cup brown sugar
1/2 cup butter
2 1/2 cups white flour
2 teaspoons baking soda
1 teaspoon salt
2 eggs, beaten
2 cups buttermilk

Steps:

  • Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
  • In a separate bowl blend sugar and butter.
  • Measure and combine flour, baking soda, and salt.
  • Combine the moist bran with the beaten eggs, the remaining 2 cups of bran, buttermilk, blended sugar-butter mixture, and the flour, soda and salt.
  • Stir until well blended.
  • At this point you can place the batter in the fridge for future use or bake at once.
  • When preparing to bake, preheat oven to 400 degrees.
  • Stir batter well and spoon into prepared muffin tins.
  • Bake 15 minutes.
  • Keep remaining mixture in airtight container for 2 to 4 weeks.

Nutrition Facts : Calories 145.9, Fat 4.8, SaturatedFat 2.7, Cholesterol 26.5, Sodium 266.2, Carbohydrate 24.6, Fiber 3.5, Sugar 9.9, Protein 3.7

Yengushnesh Addis
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Yum!


Hella Legacy
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I've made these muffins several times now and they're always a hit! They're so moist and fluffy, and the flavor is perfect. I especially love the crunchy topping.


sohana akter
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These muffins are so easy to make and they taste great! I love that they're made with whole wheat flour and bran, so they're a bit healthier than your average muffin. I also like that they're not too sweet, so they're perfect for breakfast or a snack