Bran muffins you can store in your fridge for six weeks.
- 6 cups natural wheat bran
- 2 cups boiling water
- 1 cup butter, softened
- 1 ⅓ cups brown sugar
- 4 eggs
- 4 cups buttermilk
- 1 cup Crosby’s Fancy Molasses
- 5 cups flour, spooned in
- 2 Tbsp baking soda
- 1 Tbsp baking powder
- ½ tsp salt
Preheat oven to 425°F and prepare muffin pans.
Measure the wheat bran into a large bowl and cover with boiling water. Stir and let sit.
In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream butter and sugar. Add eggs, one at a time, mixing well after each addition. Whisk in the molasses and buttermilk.
Add flour mixture and stir gently until almost combined. Stir in wheat bran mixture and mix gently just until incorporated.
Scoop into prepared muffin cups and bake at 425°F for 5 minutes. Reduce oven temperature to 375°F and bake for another 18-20 minutes, until muffin tops spring back lightly when touched.
Cool in pan for 10 minutes then remove to a cooling rack.
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