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!
Either line muffin tins with paper cups, or grease them, and then preheat oven to 400 degrees F.
In a large bowl, combine the following, and mix well.
5 cups flour
2 cups All Bran cereal
3 cups Bran Flakes cereal
In another large bowl, combine
2 cups sugar
1 cup unsalted butter
4 eggs, room temperature
1 tablespoon sea salt
Beat until light and creamy.
Add
2 cups boiling water
5 teaspoons baking soda
4 cups buttermilk
Mix just until incorporated. The baking soda and buttermilk will react and begin to make the mix foamy.
Quickly add the flour and cereal mixture.
Mix just enough to fully incorporate all ingredients. do NOT over-mix.
Fill prepared muffin tins 2/3 of the way. Then bake at 400 for 20 minutes.
Cool in pan for 2 minutes, and then transfer to wire rack.
HERE’S A TIP: I mentioned that the batter gets better after a day or two in the fridge. One reason is that if you bake a batch immediately after mixing them up, they won’t rise as much. They’ll stay pretty flat across the top, but If you wait a few days, the muffins will be puffier. They’ll taste good either way.
Serve with butter, while still warm.
Yummy!
Store excess batter in an air-tight container, in the fridge, for up to 3 weeks. Bake muffins as desired, but DON’T stir the batter.