Sunday, August 1, 2010

Incredibly Amazing Bran Muffins

These are my favorite muffins. You can refrigerate the batter for a month, which eliminates multiple messes, and makes you look even more magnificent to your people. If you have muffins left over when company leaves, they freeze like a dream. 

Makes 3-4 dozen

3-1/2 c.  all-purpose flour
1 c.        whole wheat flour
1/2 c.     flax meal
5 t.         baking soda
1 t.         salt
2 t.         allspice
1 t.         cinnamon
1            15 ounce box bran flakes w/ raisins
1-1/2 c.  sugar
1-1/2 c.  Splenda
4            eggs
1 c.        canola oil
1 qt.       buttermilk (or buttermilk powder + water, see below)
3 t.         vanilla

Combine the first seven ingredients in the largest bowl you have. Add the bran flakes, sugar, Splenda and mix. In a separate bowl, beat the eggs (by hand is fine). Add oil, buttermilk*, vanilla and blend. Pour wet stuff over dry stuff and mix well.
*If you use powdered buttermilk, add the powder to the dry ingredients, and the water with the wet stuff. 

To bake, preheat the oven to 375 degrees. Bake in paper muffin cups (about 3/4 full) for 20 minutes or until a toothpick comes out clean.

To store the batter, put it in a container with a tight lid. When you feel the need for magical deliciousness, don't stir the batter, just scoop it out  and drop it into muffin cups. 

I sometimes add 3/4 c. walnuts, or sliced almonds (to surprise myself).
Write the date on the container the day you make them, but don't expect the batter to last a month, even though it can. You'll be taking muffins everywhere...


  1. I love bran muffins ... and mine usually are dry -- time to check your recipe! Thanks.

  2. I believe this is the recipe Marcia Novey gave me one Friday evening as we prepared to go away for camp the year Minka was there. I made them for her in the Rectory over Old Fashioneds... while she recited the directions from memory. She, Minka and I woke up to awesome muffins in the AM.

  3. Sorry, Huw, they didn't even HAVE Splenda way back then (although I appreciate the shout out to Marcia and Minka). I "healthified" it from an old Amish recipe until it blew me away. Now it's all yours to share...

    Elaine: They're totally moist. You'll love this recipe. It can be your best friend, especially if you like to bring food to people and never have enough time.