Bran Muffins

I compiled this recipe several weeks ago, and came up with an incredible hit.  No one in my family could resist these muffins.  My hungry puppies both said that these were the best muffins I have ever made, and can you please make them again, Mommy?  Please?  Wait, wait, are we talking about the same muffins here? Bran?  Dry, tasteless, dry, tasteless, cardboard bran muffins?  Not these.  These muffins are full of flavor and are so delectably moist it is barely believable. Even after several days in the refrigerator, these muffins were still incredibly moist.


Bran Muffins


2 cups Fiber One cereal
1/2 cup old fashioned oats
1 cup boiling water
1/2 cup granulated sugar
1/2 cup brown sugar
OR 1 cup honey (omit granulated and brown sugar)
1/2 cup butter, melted
2 eggs
1/4 cup wheat germ
2 1/2 cups all purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk




Preheat the oven to 375F.  Grease a jumbo muffin pan.


In a large bowl, combine the cereal and oats. Pour the boiling water over the cereal mixture and let sit for about 5 minutes.  Stir in the granulated sugar, brown sugar (or honey), melted butter, and eggs.  Add the wheat germ, flour, baking soda, and salt, and buttermilk and stir until everything is just combined.  Do not overmix.  


Spoon the batter into the prepared  muffin cups, filling each cup about 3/4 full.  Place the muffins in the oven and bake for about 22 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out with moist crumbs.  Let the muffins cool in the pan for several minutes, then turn the muffins out onto a cooling rack.  Repeat with remaining muffin batter.  Makes about 12 jumbo muffins.  Note: if you would like smaller muffins, simply use a traditional size muffin pan and reduce the bake time.


Enjoy!  -Cardamommy