Six-Week Bran Muffins

I used mini muffin pans & baked 48 minis for 10 minutes.

These muffins are fantastic - just like my grandpa used to make! I cut the recipe down to 36 servings, which made just under 3 dozen muffins for me. I only used 2/3 of the sugar called for - perfectly sweet without the super sugary aftertaste you get with a lot of muffins. I also used melted butter instead of shortening. I never thought a bran muffin could taste so good - even my 3 picky eaters love them! UPDATE (1.23.20) - I started adding 1 teaspoon EACH of ground cinnamon and vanilla extract.... sooooo good - even my husband likes bran muffins now!

Instead of buttermilk I used regular whole milk with a squeeze of lemon.

Instead of buttermilk I used regular whole milk with a squeeze of lemon.

I received this recipe, along w/ a bowl of mix and a few cooked muffins to give me any idea of what they tasted like. I made it for the first time myself. I didn't have a large enough bowl - but didn't know that until it came time to combine the dry and wet ingredients. I ended up using the pan from my roaster oven! Because it made so much, I bagged up the mix in gallon sized ziploc bags, cooked several muffins and distributed them around my neighborhood along with the recipe. I add nuts, craisins and chopped/peeled apples to the batch I intend to cook - at the time I am going to cook them. I also use mini-muffin pans. They are done in 11-12 minutes - depending on if you like a soft outer edge or a crispier, browner crust. I found by using a small cookie/ice-cream scoop, I get a perfect measurement in the mini-muffin pan - and they rise beautifully. My husband and my great nephew loved them!

My mom made these for me when I was little and now I am enjoying making these for my family too. This is my go to bran muffin recipe, but except we stir in the buttermilk with the bran cereal after adding the flour. So good and it easily halves or quarters for smaller batches.

Delicious...This was my first attempt with Bran Muffins. Bran sounds so "healthy". Well these may not be healthy, but they were great. I scaled the recipe down to 36 muffins. I made six this morning for Sunday breakfast. I plan to make the remainder throughout the next week or so. Probably won't keep the batter around for more than a two weeks. Anything longer than that, doesn't sound too appetizing. Anyway, one other modifications that were made: used Raisin Bran cereal, added about a teaspoon and a half of cinnamon, used half butter/half shortening combination and added a cinnamon, brown sugar and pecan pieces topping. I know I'll make these again. Great recipe.