Thursday, July 23, 2009

Bran Muffins

I really enjoy a good bran muffin. I know that some people believe that is an oxymoron, however if they are made right they can be light and wonderful. However, I don't like raisins, especially in food. They remind me of flies. I know that I have a weird texture thing, but i just can't get over it. I don't even like oatmeal raisin cookies. Now, give me the chance to inhale an oatmeal chocolate chip cookies and look out...
I found a recipe on line for six week bran muffins. This particular recipe uses bran cereal, which I happened to have on hand from Trader Joe's (I love their bran cereal not to be confused with flakes and raisins). I understand that it costs less not to use cereal in a recipe, but I have yet to find a way to make these without it...I am trying.
I was going to have a ton of people in my house in addition to the ton that already live here and I thought I would whip up a batch of these and at least be off the hook for breakfast and snacks. (I also happen to love these muffins and have been known to eat them for several meals throughout the day.) After all, the recipe make 18 dozen, which is why the name is 6 week bran muffins - the batter is supposed to last in your fridge for six weeks. I just want to know who has a large enough refrigerator to hold this sheer amount of batter? I usually cut the recipe in fourths or at least a third which the site that I get this recipe from, will cut the ingredients for you so you don't have to do the math (very nice when you are making these at 11 at night)!
But when I got on line to retrieve my favorite recipe, the site was down. I couldn't find the same recipe anywhere! I ended up making some that were similar, but definitely not as good. So I cut the recipe in half and have decided to post it here so I will always have it, Internet or not!
Six Week Bran Muffins (With my changes)
3 cups boiling water
3 cups whole bran cereal
(I substitute 1 cup cereal for 1 cup bran)
1-1/2 cups shortening (I use butter)
4-1/2 cups white sugar (I have reduced the sugar and added molasses, which tastes awesome but not everybody has molasses on hand...not really sure why I do, but I do...)
6 eggs
6 cups buttermilk
(I never have buttermilk on hand, but I usually do have plain yogurt, so I use 3 cups plain yogurt and 3 cups milk instead)
7-1/2 cups all-purpose flour
(For half of the flour, I use a mix of flours including oat flour, whole wheat, and brown rice. I try to keep at least half all-purpose flour to keep the gluten high enough not to have a hockey puck.)
2 tablespoons and 1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
6 cups whole bran cereal
(I substitute a cup or two with oats)

In a large bowl, add boiling water to the first 3 cups of bran cereal, cool.
Cream butter, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 6 cups of bran cereal. Stir only until moistened.
Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes. (I also sprinkle on top some oatmeal and a little brown sugar, makes a nice crust the punks absolutely love!)

No comments: