Wednesday, May 14, 2014

6 Week Bran Muffins (Raisin Bran) - Small Batch

I used to work in a daycare center when I was in about eighth grade.   I really enjoyed it!  I enjoyed spending time with the kids and also enjoyed getting a little bit of spending money.  It was not my first job since I had done lots of babysitting throughout the years, but it was my first job where I got an actual, regular paycheck!  Woo hoo!

I remember the large batch meals that the cook made for the kids as always being VERY delicious (unlike some of the processed, microwaved food that is put out for kids these days ugh)!  So sad it's come to this....  

Anyway, for breakfast, we often had a recipe she called "Six-Week Bran Muffins".  Basically it was a muffin batter made from bran cereal and kept in the fridge for up to six weeks (although I've never kept it that long).  You scoop the cold batter into prepared/sprayed or paper lined muffin tins and bake.  The muffins are lightly sweet, dense, and very moist.  I love them!

I make my 6-Week Bran Muffins with Raisin Bran.  I never buy boxed cereal but my local grocer had boxes of cereal for 99 cents so I couldn't resist making this old time favorite breakfast muffin.  If you don't like raisins, feel free to just get bran flakes.

I have cut the recipe down to make this recipe more manageable for my family.  It still makes several batches of muffins, just not enough for a daycare LOL.

Here's how I make Six-Week Bran Muffins (Raisin Bran) - Small Batch AT HOME MY WAY:

Six-Week Bran Muffins (Raisin Bran)
Small Batch
  • 2 eggs
  • 1 1/2 cup sugar 
  • 2 cups buttermilk (I used vinegar+milk, instructions below)
  • 2 1/2 cups all purpose flour
  • 1/2 cup applesauce
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking soda
  • 3 cups raisin bran

In gallon sized container (I used an ice cream bucket with lid), mix eggs well, then mix in sugar.  Blend well.  Add salt & baking soda, then add buttermilk, flour.  Stir.  Add raisin bran last and stir to mix.  The flakes will still be flakes in the batter.

Place in refrigerator overnight for baking the first time the following morning.  Batter will keep for up to six weeks in the fridge, covered.  

Baking instructions:  Fill greased/sprayed/paper lined muffin cups 3/4 full with cold batter.  Bake in PREHEATED 400° oven for 20-25 minutes (if batter is cold) or until a toothpick comes out clean and the edges are browning.

*To make one cup buttermilk, add 1 Tablespoon vinegar into a 1-cup measuring cup.  Fill up the rest of the way to one cup with milk.  (Double this for the amount required for this recipe.)

Here's some steps along the way:

My batter all mixed up and ready for the fridge.

I label it, and add the date.

Fresh from the oven.  Beautiful!




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