Bran Magic Muffins

Cream together:
1/2 cup oil
1 cup sugar
2 eggs
1/2 tsp salt

Then add and stir:
2.5 cups flour
1 cup bran flakes (cereal)
1.5 cups All Bran (cereal)
2.5 tsp baking soda

Then add and stir:
1 cup boiling water
2 cups buttermilk

Let sit (usually overnight) so the cereal absorbs moisture and dissolves.  Store batter in fridge in an air tight container.  It will stay good for weeks!  Give it a good stir before baking.  Spray muffin tin with baking spray.
Bake at 400* for 18-20 minutes.

Variation: Add frozen cranberries and sprinkle coarse sugar on top
Makes 24 muffins.

Recipe credit: @motivationmindy

Six Week Bran Cereal Muffins

This muffin batter throws together in a few minutes and stores well for 6 weeks.  Bake as many or as few muffins as you like.  Just make sure you give the batter 8 hours in the fridge before baking your first batch.


5 1/2 cups all-natural bran cereal (I used All Bran and it's just about the entire box)
4 cups all-purpose flour
1 cup wheat germ
2 1/2 cups white sugar
5 teaspoons baking soda
1 pinch salt
4 cups buttermilk (make your own by adding 4 Tbsp vinegar to 4 scant cups milk, let sit for 10 min)
1 cup neutral oil (like canola or vegetable)
4 large eggs, beaten

Optional additional ingredients for baking:
*frozen berries, small pieces of frozen fruit
*chocolate chips
*raw sugar for muffin tops

In a large bowl, combine all the dry ingredients.
In another bowl, whisk together the wet ingredients.  Pour the wet ingredients into the dry and stir just until everything is moist. Scrape the muffin mix into a large container with tight fitting lid. Label the container with the date the batter was mixed (or the date it will expire).  Store in refrigerator for up to 6 weeks.  Wait at least 8 hours before baking first batch.

To bake, preheat oven to 400 degrees.   Add any fruit or choc chips to the portion of batter you are going to bake.  Spray muffin tin with olive oil or non-stick spray.  Fill cups 2/3 full.  If desired, sprinkle lightly with course sugar.  Bake for 15 - 20 minutes for standard size muffins (10-12 for mini). Muffins are done when a toothpick comes out clean.

Allow muffins to rest in the tin for 5 minutes before moving to a cooling rack.  These muffins taste best when they are cold from the fridge!

Orange Blueberry Muffins

On days like this...

...all I want to do is bake. And, since I was working from home and had several conference calls this afternoon, that's what I did.

Orange Blueberry Muffins

1 1/4 cups orange juice

zest of one orange

1 cup vegetable oil

3 eggs, beaten

1 cup quick oatmeal

1 tsp vanilla

3 cups flour

1 cup sugar

1/2 tsp baking soda

4 tsp baking powder

1 tsp salt

3 cups blueberries

3 Tbsp sugar (I used course sugar)

1/2 cup finely chopped walnuts

Combine orange juice, zest, oil, eggs, quick oatmeal and vanilla.

In another bowl, combine flour, sugar, baking soda, baking powder and salt.

Fold the wet ingredients into the dry just until blended.

Fold in the blueberries (I used frozen).

Fill 24 cupcake liners 2/3 full.

Sprinkle combination of chopped walnuts and sugar onto each cupcake.

Bake at 400 degrees for 15-18 minutes (until golden).

Cranberry Orange Walnut Muffins

I am LOVING fresh cranberry season. Below is a simple and yummy recipe for muffins.

CRANBERRY ORANGE WALNUT MUFFINS

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 orange

1 egg, beaten

1 cup orange juice

1/4 cup vegetable oil

1 cup cranberries

3/4 cup walnuts

Chop cranberries and walnuts and set aside.

Combine dry ingredients in a medium bowl and mix well.

In a small bowl, beat egg. Whisk in orange juice and oil.

Slowly add the wet mixture to the dry ingredients, stirring until combined. Fold in walnuts and cranberries.

Portion into lined cupcake tin (I made 16 muffins).

Bake at 350 for 22 - 24 minutes.

Cool on wire rack.