These are called 30 Day Bran Muffins. I am telling you this title because the title is what changed my life. You see, the 30 Day refers to how long the covered batter can last in your fridge without going gloopy, glopy or sprinkled with blackish green bumps. Which means, I make a load of batter one morning, and for a week we are baking fresh, piping hot muffins without having to whip them up daily.
You follow?
One batch of batter will take us through the week. We eat about six of these branfabulous muffins a day. And if we don’t get through our half dozen in one day, I throw out the old muffins because REMEMBER? the next morning I bake new ones.
Now listen, they are just bran muffins. There’s no sprinkle or shine to them. I baste them with honeybutter right out of the oven and it makes them sweeter. Sometimes I throw fresh raspberries into the muffin tins with the batter, sometimes banana, sometimes fresh blueberries from Passionista’s farm in Washington. If I am emotionally dependent on food one particular morning, I resort to chocolate chips or my old standby, Nutella. See that sky? That’s the limit on these ladies. These bran muffin ladies. Break it down.
Ingredients
- 4 cups All-Bran Cereal
- 2 cups Boiling Water
- 1 cup Margarine*
- 2 ½ cups Sugar*
- 4 Eggs
- 4 cups Buttermilk
- 5 tsp Baking Soda
- 1 tsp Salt
- 5 cups Flour
- 2 cups Bran Flakes Cereal
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