Pam's Kitchen Creations

As promised in my Bermuda Salad blog, here is the recipe for Bran Muffins. These are not your typical bran muffins – which are often dry and tasteless. These are flavorful, moist and so yummy. They are easy to make and freeze well. Plus, the batter can be kept in the fridge for up to 2 weeks, so fresh, warm muffins can be baked any time!

No need to get out the big stand mixer for these. They are made with a bowl and spoon. This recipe makes about 4 dozen muffins. Obviously, it can be halved if you want.

I do weigh the bran flakes since the recipe calls for 10 ounces.

I just crush the bran flakes with my hands, but they can be put in a baggie and crushed with a rolling pin or what ever you have. They don’t need to be pulverized into powder, just crushed fairly fine.

I prefer to use paper cupcake liners instead of greasing the muffin tin. There is less clean up and they look pretty.

And done! These are great for breakfast, and with salads and soups. They are excellent with a cup of coffee or tea. Plus, these muffins are a great way to get a little extra fiber in your diet.

Sometimes I just keep the batter in the fridge, for up to 2 weeks, but sometimes I make them all at once. They freeze really well, and I thaw on low in the microwave, wrapped in a paper towel. Hope you will give them a try!

Bran Muffins

Makes about 4 dozen muffins.

• 10 ounces flakes, crushed
• 5 cups flour
• 3 cups sugar
• 5 teaspoons baking soda
• 2 teaspoons salt
• 4 whole eggs, slightly beaten
• 1 quart nonfat buttermilk
• 1 cup vegetable oil

1. Preheat oven to 400 degrees. Place cupcake liners in a muffin tin.

2. Mix dry ingredients in a very large bowl.

3. Beat eggs slightly in a medium size bowl, then add rest of wet ingredients. Mix well until oil is incorporated.

4. Make a well in the dry ingredients and pour in the wet; mix only until moistened. Batter will appear slightly lumpy.

5. Fill muffin cups with about 1/4 cup of batter.

6. Bake at 400 for 15 to 20 minutes, until light golden brown.