Tuesday, September 25, 2012

Bran Muffins

I have been extremly busy since I returned from Texas. And it has been so hot, that any free time I have had is shot because of heat exhaustion! I am so ready for Fall and soups!! Today is a little better, we are getting relief at 80 degrees. 
Yesterday I was fortunate to be a part of CAbi's focus group to preview the Spring 2012 collection! It is going to be amazing, I have already created my shopping list, haha. Here is a cute photo of my team at the event yesterday.

I have really been into muffins lately. My co-worker sometimes brings up bran muffins to work and they are delicious. These are not her recipe, but they are really yummy too. Tomorrow I am going to make pumpkin spice muffins for fall!

Bran Muffins

4 cups of Bran Flakes
2 cups of all bran
2 cups boiling water
1 cup butter
1 1/2 cup white sugar
1 1/2 cup brown sugar
4 eggs
4 cups buttermilk
1/4 cup molasses
5 cup flour
2 Tbsp baking soda
2 Tbsp baking powder
1 tsp salt
2 cups raisins
Boil 2 cups of water.
Pour boil water into all bran and bran flakes and let sit for 10 minutes.

Stir together all dry ingredients.
Cream butter and sugars together in separate very large bowl.
Add eggs, one at a time, to the sugar mixture.

Stir buttermilk and molasses into sugar and eggs.
Add wet cereal to the batter.
Slowly add dry ingredients into the wet ingredients.
You will have, ALOT of batter!
Add raisins to the batter.
I made my batter at night and baked the muffins the next morning. This batter can be stored in an airtight container for up to 6 weeks! I made muffins 4 times and used mine up in about 3 weeks. They are really yummy!
Use muffin liners in a muffin pan. Scoop batter into liners. Bake on 350 for 20-25 minutes.

See, the first batch barely made a dint in my batter.

I scarfed down 2 during a morning conference call.

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