Do you have a favorite food that takes you instantly back to childhood with just one bite? These muffins are mine. My mother must have made a million of these while my brother and I were kids. So, now that I am Mom and my mom is Nana, I make them for my family. (I found that tossing in two medium diced apples and calling them “apple muffins” gets my husband to eat them. My daughter isn’t so picky.)
They are simple to make, easy to store and hard to mess up. I like to make them with raisin bran cereal too. The first recipe makes one dozen, the second makes FIVE. Store left over batter in an airtight container in the freezer for up to six months. Simply let it thaw on the counter for two hours then scoop into muffin tins and bake. Easy as.. muffins!
2 ½ cups wheat bran flakes
1 ¼ cups flour
¾ cups sugar
1 ¼ teaspoons soda
½ teaspoons salt
1egg
1 cup buttermilk
¼ cup corn oil
Spoon into greased muffin tin filling two-thirds full. Bake at 400 degrees for 12 to 15 minutes.
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Super-sized recipe, make some and save some:
1 15 oz box wheat bran flakes
5 cups flour
3 cups sugar
5 teaspoons soda
2 teaspoons salt
4 eggs
1 quart buttermilk
1 cup corn oil
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This is a good blank slate recipe, a chance to be a little inventive. I think I’ll try using Splenda instead of sugar next time. It could be interesting, or it could just be hocky pucks.