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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Make-Ahead Buttermilk Bran Muffins Recipe

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This recipe for Make-Ahead Buttermilk Bran Muffins is from Yes, We Ate Turtle, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened
1-1/2 cups brown sugar
4 eggs

In large bowl, mix butter and sugar until smooth; add eggs and mix until smooth.
1 quart buttermilk
2 cups water
6 cups bran flake cereal (I use the Aldi’s brand. For a sweeter result, I’ve used the Bran Chex—16 oz. box)

Stir in buttermilk and water to egg mixture; then add cereal and stir until moistened. Let this sit for a few minutes to soften cereal.
3-1/4 cups whole wheat flour
2 cups quick or old-fashioned oats
5 tsp baking soda
1 tsp salt
Directions:
Directions:
 In a medium bowl, stir together four, oats, soda, and salt.
 Stir dry ingredients into buttermilk/cereal mixture until well incorporated. Place in large (5 qt.) ice cream pail or 5 qt. (4.3L) Tupperware.
 Store in refrigerator.
 When ready to make muffins, preheat oven to 375 degrees.
 Spray muffin tins (works better than the little paper liners because these tend to stick to the liners).
Stir batter and spoon into muffin tins only 2/3 full. Sprinkle with oats, if desired.
Bake at 375 degrees for 20 minutes – until toothpick comes clean.
Remove pan from oven and let rest 5 minutes, then remove muffins to cooling rack.
Personal Notes:
Personal Notes:
Make batter in advance and enjoy fresh muffins a little at a time! This recipe fits in a 5 quart ice cream pail and can be stored in the refrigerator for up to 4 weeks. (It is best after it “sits” at least overnight.)

 

 

 

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