Big Batch Bran Muffins

This recipe is taken from the 1997 Milk Calendar. Hot muffins every morning. your family will love you. Store in airtight container; freeze if desired.

  • Prep: 15 min
  • Cooking: 30 min
Yields 24 muffins
big batch bran muffins

Ingredients

  • 5 cups (1.25 L) all-purpose flour
  • 5 1/2 cups (1.4 L) bran cereal
  • 2 cups (500 mL) packed brown sugar
  • 1 cup (250 mL) dates or raisins chopped
  • 1 tbsp (15 mL) baking soda
  • 1 tbsp (15 mL) ground cinnamon
  • 4 cups (1 L) buttermilk
  • 1 cup (250 mL) vegetable oil
  • 4 eggs

Preparation

Preheat oven to 375 °F (190 °C). Butter, spray 24 large muffin tins or use paper muffin cups.

In a large bowl, combine flour, bran cereal, brown sugar, dates, baking soda and ground cinnamon. Set aside.

In another bowl, mix together buttermilk, oil and eggs. Stir into dry ingredients until moistened. Spoon batter into muffin cups, generously filling each to the top.

Bake for 25 to 30 minutes or until golden brown. Cool in muffin tins 5 minutes. Remove muffins to cool on a wire rack.

Variations:

Fill each muffin cup halfway and gently press or swirl in 1 tsp (5 mL) of fruit. Fill the cup to the top with batter and press in another 1 tsp (5 mL) of fruit. Bake as above. Try banana, chopped apple; fresh or frozen blueberries, raspberries, cranberries, or peaches.

Tips

You can replace buttermilk by sour milk or yogourt. To make sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let rest a few min before using. Keep in the refrigerator for up to two weeks. Bake as needed.

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