From The Kitchen Of Rachelle Underwood

Wednesday, March 17, 2010

6 Week Buttermilk Bran Muffins

So, last year my sister Lana and I were obsessed with these incredible muffins. It is so nice to have fresh muffins in the morning, and we liked them because they were so moist, and you don't get hungry at all morning after eating these. The recipe we used calls for bran flakes, and these bran pellets that looked like rabbit food. I decided to try this recipe, and you get the same results, but it is not as expensive, and you don't have to deal with the rabbit pellets.
Lana likes these with honey butter, I love them with just butter, have them however you want! They are good muffins!
6 Week Buttermilk Bran Muffins

1 (15 oz.) Raisin Bran cereal
3 c. sugar
5 c. flour
5 tsp baking soda
2 tsp salt
4 eggs
1 c. oil
1 qt. buttermilk

In a large bowl, put cereal, and then pour buttermilk over the cereal and let sit until cereal become somewhat soggy. Combine dry ingredients, mix well. Combine wet ingredients, mix well. Add wet ingredients to dry ingredients, mix very well. Add buttermilk cereal mixture, and mix well. Put batter into an airtight container and put into the refrigerator 12- 24 hours before you make them. Take out what you need and put into muffin tins. Bake 350 degrees for 10-12 minutes. This batter will keep 6 to 8 weeks in the refrigerator.


Lana said...

Rachelle! I am so glad you posted this I was going to call you for this recipe! I bought a box of generic bran flakes cereal and I have the buttermilk...just needed to get rid of the Amish Guilt Batter muffins before I started a new muffin obsession!

Anonymous said...

oh wow, these do look good... Did you make up this recipe? what a genius idea for the raisin bran cereal.. jwells

Rachelle Underwood said...

Jenny, I didn't make it up. I adapted it from someone else's recipe. You should try it!