Uploaded July 2024 | Updated September 2026, 9 hours ago
Best Bran Muffins 🤍🍯
Before putting the batter into the muffin cups drizzle 1/2 Tablespoon honey and 1 Tablespoon or try brown sugar, in each cup then add batter. Add chopped almonds or walnuts, add golden raisins, sprinkle with oatmeal.
All great ways to add a little more flavor !!!
But we love them as is😋
Eat them for breakfast or a great snack!
We can’t get enough of this recipe! So good and so satisfying.
The Food Nanny ❌⭕️
Ingredients-
5 cups Whole Wheat Kamut flour (grind your own Kamut berries)
5 tsp baking soda
2 tsp French gray course salt
2 tsp ground cinnamon
6 cups raisin bran or bran flakes cereal
3 cups sugar
4 large eggs
1 cup oil or melted butter
1 quart buttermilk (4 cups)
2 tsp vanilla extract
Directions-
1- In a very large bowl, mix flour, baking soda, salt, and cinnamon. Add cereal and sugar. Mix.
2- Beat eggs in a large bowl. Blend in oil, buttermilk, and vanilla. Pour egg mixture into cereal mixture and stir well.
3-Transfer batter to a large container with a tight-fitting lid and refrigerate until ready to use. (It is important to keep it air-tight for batter to remain fresh for up to 6 weeks.)
4-When ready to bake, preheat oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir batter any further. Fill cups (about 2/3 full). Bake until tops spring back when touched, about 20 minutes.
Best Bran Muffins 🤍🍯
Before putting the batter into the muffin cups drizzle 1/2 Tablespoon honey and 1 Tablespoon or try brown sugar, in each cup then add batter. Add chopped almonds or walnuts, add golden raisins, sprinkle with oatmeal.
All great ways to add a little more flavor !!!
But we love them as is😋
Eat them for breakfast or a great snack!
We can’t get enough of this recipe! So good and so satisfying.
The Food Nanny ❌⭕️
Ingredients-
5 cups Whole Wheat Kamut flour (grind your own Kamut berries)
5 tsp baking soda
2 tsp French gray course salt
2 tsp ground cinnamon
6 cups raisin bran or bran flakes cereal
3 cups sugar
4 large eggs
1 cup oil or melted butter
1 quart buttermilk (4 cups)
2 tsp vanilla extract
Directions-
1- In a very large bowl, mix flour, baking soda, salt, and cinnamon. Add cereal and sugar. Mix.
2- Beat eggs in a large bowl. Blend in oil, buttermilk, and vanilla. Pour egg mixture into cereal mixture and stir well.
3-Transfer batter to a large container with a tight-fitting lid and refrigerate until ready to use. (It is important to keep it air-tight for batter to remain fresh for up to 6 weeks.)
4-When ready to bake, preheat oven to 375 degrees and generously grease muffin cups or use cupcake liners. Do not stir batter any further. Fill cups (about 2/3 full). Bake until tops spring back when touched, about 20 minutes.
