These go fast in my house! The kids love them for breakfast, lunch and dinner. They are great for school lunches as well. They are called "30 Day" muffins because that is how long you can keep the mix in a sealed container without it going bad. I love to mix up a batch and then bake them once a week for a month. They are great for delivery to friends as well. I also like to take a container of mix to friends when they have had a baby or are on bed rest, etc. That way they can enjoy them hot out of the oven as well, which is obviously the best way.
Ingredients:
- 4 cups All-Bran cereal
- 2 cups boiling water
- 1 cup butter
- 2 1/2 cups sugar
- 4 eggs
- 1 quart buttermilk
- 5 teaspoons baking soda
- 1 teaspoon salt
- 5 cups flour (I like to do 1/2 whole wheat flour and 1/2 all purpose flour)
- 2 cups Bran Flakes cereal
1. Pour boiling water over All-Bran cereal and let it sit.
2. Cream butter and sugar; add eggs then dry ingredients alternating with buttermilk.
3. Mix in All-Bran (which will now be mushy)
4. Last of all, stir in Bran Flakes. (sometime I skip this step and they still taste great)
5. Bake at 400 degrees for 15 minutes in a greased or paper-lined muffin tins. About 8 minutes for mini muffins.
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