These muffins make me feel happy, loved, and warm. My mother used to make them for breakfast, when I was growing up. On cold winter mornings, they filled the house with a wonderful aroma, and made it a little easier to get ready for school.
She would mix up a big batch of this batter, and keep it in the fridge for a couple of weeks. Then, whenever she wanted some, she’d turn on the oven, grease a muffin tin, and bake up a batch. That sweet smell would get us moving in the mornings. The muffins actually get better after the batter has had a chance to sit for a few days. So there’s no downside to making a huge batch.
I continued the tradition with my family. Thanks, Mom!
- 2 cups sugar
- 1 cup unsalted butter
- 4 eggs, room temperature
- 1 tablespoon sea salt
- 2 cups boiling water
- 5 teaspoons baking soda
- 4 cups buttermilk
- 5 cups flour
- 2 cups All Bran cereal
- 3 cups Bran Flakes cereal
- Preheat oven to 400 degrees F.
- Either grease muffin tins or line with paper cups.
- Combine flour, All Bran, and Bran Flakes in a large bowl. Mix well.
- In large mixing bowl, beat sugar, butter, eggs, and salt until creamy. Add boiling water, baking soda, and buttermilk, and stir just until combined.
- Add flour and cereals, and fold in.
- Fill prepared muffin tins 2/3 full with batter.
- Bake at 375 degrees for 20 minutes.
- This recipe makes a lot of muffins (60). It can easily be cut in half, but the batter stores wonderfully in the refrigerator for 3 weeks. You can keep it in an airtight container, and bake muffins as wanted. If you have space in your fridge, I recommend it!