Bran Muffins Part 2

This is bran muffin recipe number 2, and I am excited to share it with you.  This recipe uses wheat and oat bran, not bran cereal.  I really enjoy the flavor and texture of the bran.  These muffins are moist and delicious, and not at all difficult to throw together.  One more major perk to these muffins?  The batter can be made in advance and stored for 2 to 4 weeks in the refrigerator in an airtight container.  Just bake however many muffins whenever you feel like it!


Bran Muffins


2 cups unprocessed wheat bran (not bran cereal)
1 cup oat bran
1 cup boiling water
1/2 cup butter, melted
1/2 cup granulated sugar
1/2 cup honey
2 eggs, lightly beaten
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt


Preheat the oven to 375F.  Grease 12 jumbo muffin cups, or 24 regular size muffin cups.  Set aside.


In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the melted butter, sugar, honey, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, and salt and stir until just combined.


Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 17 to 19 minutes for jumbo muffins or 12 to 14 minutes for regular size muffins, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 12 jumbo muffins, or 24 regular size muffins.


Enjoy!  -Cardamommy