Friday, April 8, 2011

Daily Muffin lovin': A Whole Wheat Bran Muffin Recipe

Our friends in Maine had their baby the other week! hooray congratulations!!! And since we no longer live there ; ( we decided to make them some bran muffins to send along. They are the perfect snack or breakfast treat. Essential for new parents who need something ready made, quick and easy! Here is the recipe, as written by my mom.  They are very tasty. Report back if you bake them up!

One box Raisin Bran cereal (15 oz. Size)
1 3/4 Cups light brown sugar
3 1/2 Cups whole wheat flour
5 teaspoons baking soda
1 teaspoon salt
4 eggs (large), beaten
3/4 Cup oil (Canola, corn or veg)
1 quart Buttermilk
1 Cup chopped walnuts
1 Cup shredded coconut (sweetened shredded in plastic bag or can)

Beat eggs in a large bowl. Add oil, buttermilk, sugar and mix. Add the rest of the dry ingredients little by little and mix. Stir in nuts and coconut. Store, covered in the refrigerator. Use as desired- IE: cook em up daily for fresh hot muffins! Fill greased muffin tin (I use paper muffin cup liners) 2/3 full. Bake at 400 degrees for about 15-17 minutes , until golden brown.

Don't keep the batter longer than one week in the fridge, so you might want to halve the recipe if you won't be able to use all the batter in a week's time.

If you decide to use white flour instead of whole wheat, you will need 5 cups of white flour.

Use plain bran flake cereal if you do not like raisins.

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