Bran Muffins
This is my family’s favorite muffin recipe. I have made these hundreds of time over the years. This makes a big batch so you can have them 2 or 3 times. This recipe has buttermilk in it, unlike other recipes that have milk. The buttermilk gives it a great flavor. Serve them warm with honey and butter. Breakfast doesn’t get any better.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Servings 3 - 4 dozen muffins
- 2 cups sugar
- 1 cup unsalted butter room temperature
- 1 tsp salt
- 4 eggs
- 5 tsp baking soda
- 1 quart buttermilk
- 5 cups flour
- 3 cups All Bran
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, cream together butter, sugar and salt until creamy.
Add eggs one at a time, beating after each addition.
In a seperate bowl, mix buttermilk and baking soda. This rises in volume so you need a large bowl, or like an 8 cup measuring cup.
Alternate adding flour and buttermilk into the butter and egg mixture, beating after each addition.
When all combined, stir in All Bran. Pour in greased muffin pan and bake for 20 minutes.
Store any leftover muffin mix in container with lid in refrigerator. When you reuse, do not stir again.