Holy cow! It's been forever since I've posted. Things have been crazy - Thanksgiving planning (I'm hosting), sickness, my birthday (I'm now officially old), and other business. I mixed up these muffins the other evening so I thought I would share with my peeps. The monkey and I have been baking a few every morning for breakfast. I love, love, love this recipe! You might be barfing at the idea of bran muffins, but let me tell you these are sooo delicious. They are moist and just plain yummy! When choosing my birthday breakfast, this was one of my top picks.
There are several perks to this recipe. Number Uno, you can make them ahead of time. It's actually best to mix them up the night before. Come morning, you just have to fill the muffin pans and bake! Number Deuce, the batter keeps in the refrigerator up to two weeks. I mix a batch, and just bake it up little by little until it's all gone. This recipe was passed down from my granny so it makes it sentimental as well!
This recipe calls for two types of cereal - 100% Bran and All Bran. I usually use All Bran and generic bran flakes (I crush them first). You can stick to just one cereal if you want... I'd use the All Bran or 100% Bran. I have done this when I don't have both and they turned out fine. I like the combination of the two cereals though.
Granny's Swedish Bran Muffins
1 cup boiling water
1 cup 100% Bran cereal (I used All Bran here)
1/2 heaping cup Crisco shortening
1 1/4 cup sugar
2 cups buttermilk
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups All Bran (I used crushed bran flakes here)
Sift flour, soda, & salt and set aside. Pour 1 cup boiling water over the 1 cup 100% Bran cereal. Let this stand. Cream Crisco and sugar together. Add eggs and buttermilk. Beat thoroughly and add sifted flour, salt and soda. Add 100% Bran and All Bran and stir until well mixed. Store in airtight container for up to two weeks.
Bake muffins at 400 degrees for 20 minutes.