Monday, August 26, 2013

The Best Bran Muffins Ever

This recipe is my adaptation of my mom's bran muffins. I love her muffins but they call for All Bran and 40% Bran flakes, and buttermilk all of which are very expensive here. You know I don't do expensive.  I think these muffins taste as good, if not better (sorry mom) than the old original. The Pecan Struesel topper doesn't hurt either.

I made the batter last night and tucked away into the refrigerator. The whole recipe fits into a leftover gallon size plastic ice cream tub. This morning I pulled it out and baked up fresh muffins for breakfast. The kids gobbled them right up. The rest of the batter will store in the refrigerator for up to 6 weeks but the way the kids are eating them it will be gone by tomorrow.

This batch was done half and half. Half was plain and half was streusel topped. Guess which disappeared first. Guess which disappeared very soon thereafter. Gone all gone.

Pecan Streusel Raisin Bran Muffins
In a seperate bowl combine and set aside to cool:
2 cups boiling water
5 t baking soda

In mixer cream:
1c. shortening
2 c sugar

Add one at a time:
1 T. Molasses
4 eggs

Pour in:
4 cups water
2 T vinegar or lemon juice

Add and mix well:
5 cups flour
1 1/2 cups powdered milk
1t salt
the water/soda mixture

Stir in:
7 cups Raisin Bran

Pour batter into air tight container and place in refrigerator for at least 4 hours or up to six weeks (yes, 6 weeks!). Spoon batter into lined muffin tins WITHOUT STIRRING THE BATTER. Top with Pecan Streusel topping (recipe below). Bake in a preheated 375 degree oven for 13-15minutes. Let sit in muffin tin for 2-5 minutes and then remove to cooling rack to cool.

Pecan Streusel topping:
Blend with a fork until mixture resembles course crumbs:
2/3 c flour
2/3 c finely chopped pecans
2/3 c packed brown sugar
1/3 c butter, melted
1 t cinnamon
1/4 t salt

Keep any extra refrigerated in an airtight container to use on next batch of muffins.

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