I have been making these muffins for over 20 years. It’s a recipe that is always requested. These bran muffins are moist and tender are fluffy and have such a nice flavor. And the best part is this makes a huge batch so it’s easy to toss the batter in the fridge so you can cook bran muffins fresh whenever you like! They will store in the fridge in an airtight container for up to six weeks (hence the name!).
This is one of my favorite recipes from one of my favorite cookbooks – Company’s Coming by Jean Paré. Their company was located in Edmonton and I often drove by, wishing I could have worked there! To try out recipes in the test kitchen, make them for photo shoots and printing the cookbooks there — must have been a bustling and exciting place to work when these cookbooks were popular in the 1980s and 1990s!!
Here’s the original recipe from the Muffins & More Company’s Coming cookbook series. I have adjusted the recipe a bit over the years and that’s what I am sharing below.
Let’s get started!
Pour bran cereal and natural bran into a bowl.
Pour boiling water over top, stir and let sit.
The cereal will look like this:
Cream butter and granulated sugar together.
Add brown sugar and mix well.
Add eggs, one at a time beating well after each addition.
Add molasses and vanilla, then mix well.
Add milk to cereal and stir well.
Add cereal mixture to butter mixture. Stir well. I always add a few cups at a time and stir until it’s all incorporated.
Add half the flour, salt, baking soda and baking powder.
Stir well and slowly add remaining flour. I’m using 2-1/2 cups white flour and 2 cups whole wheat flour.
Fill greased muffin tin 3/4 full.
We soaked some raisins in hot water and then added them to some of the batter.
Bake at 350F for 20 to 25 minutes.
These muffins are so good!! And they’re out the oven!
Let cool 5 minutes before removing from pan to cool completely on a cooling rack. Once cooled, store in an airtight container for up to 3 days.
So good with tea, as a snack or for breakfast!!
Six-Week Bran Muffins
4 cups bran cereal
2 cups natural bran
2-1/2 cups boiling water
1 cup butter
1 cup granulated sugar
1 cup brown sugar
4 eggs
4 cups buttermilk or sour milk
1/2 cup molasses
5 cups flour — if using whole wheat you may need to decrease — I’m using 2-1/2 cups regular flour and 2 cups whole wheat
1-1/2 tbsp baking soda
1 tbsp baking powder
3/4 tsp salt
2 cups raisins, optional
Pour bran cereal and natural bran into a bowl. Pour water over top and let sit. Cream butter and granulated sugar together. Add brown sugar and mix well. Add eggs, one at a time beating well after each addition. Add molasses and vanilla, then mix well. Add cereal mixture to butter mixture. Stir well. Add half the flour, salt, baking soda and baking powder. Stir well and slowly add remaining flour. Fill greased muffin tin 3/4 full. Bake at 350F for 20 to 25 minutes. Let cool 5 minutes and remove to finish cooling and on a cooling rack. You can also store in the refrigerator for up to six weeks.
enjoy from Our City Homestead to yours