let us eat muffins
Thursday, December 13, 2007 at 02:12PM I remember the first time I heard about Kay's bran muffins. On our honeymoon. We stood gazing out the window of our $400 a night hotel room (those were the days, people..), a perfect veiw of Niagara Falls in front of us, the explosion of fireworks in the night sky only rivaling the explosion in Jim's eyes as he leaned over, gently brushing my ear with his lips, and whispered..."My mom makes the best bran muffins."
Okay, perhaps it didn't happen quite like that, but it was on our honeymoon that I first heard about these muffins. Kay had promised to leave a gallon of the dough in our refrigerator, and Jim's excitement seemed earnest and enthusiastic, but how could he possibly spare that much (any!) thought (for muffins?) when his beautiful new bride stood beside him?
Well, we got home and I, too, fell in love. And half the joy of this batter is that it keeps in the fridge for six weeks. So you get a big gallon tupperware or jar, spend 20 minutes making the mix, then enjoy it all month. This is particularly helpful at busy times of the year, so it becomes a breakfast staple for us each December. And it's plain silly to make only one batch once the Kitchen-Aid is out and going, so I usually end up sharing a batch or two as Christmas gifts each year.
I keep my eyes open for festive gallon jars (this one was from Wal-Mart..and IKEA always has a good selection), but a pitcher also works just fine.
Kay’s Bran Muffins
2 c Nabisco 100% Bran (or All Bran or the Post brand Bran)
2 c boiling water
2 ½ c sugar
1 c shortening
4 eggs
5 c flour
5 tsp baking soda
1 ½ tsp salt
1 quart buttermilk
4 c Kellogg’s All-Bran cereal
1. Boil water and pour two cups over bran; let mixture stand.
2. Cream together sugar and shortening. Add eggs, beating well after each addition.
3. Sift together flour, salt and baking soda. Add flour mixture, buttermilk and bran mixture to creamed mixture.
4. Fold in 4 c Kellogg’s All-Bran. Store in gallon jar in refrigerator. Let stand a few days before cooking.
5. Bake at 375 for 20 minutes. Do not stir again. Will keep for six weeks in refrigerator.
Enjoy!
Jim likes them hot..I like them cold. Just pursue your passion and the fireworks will follow. Or not. But you'll like the muffins, at least.
Reader Comments (22)
Congratulations! You got my Bernice Bobs Her Hair challenge. If you send me your address, I have a prize. katie_nash1@hotmail.com Also, could you explain to me what it is about that story that makes it a staple in English classes? I can't remember how it was involved in our lesson plan.
We have a wheat muffin recipe we like--but it isn't as easy as this one!
P.S. I changed my blog address, it should be linked on my comment, so make sure you update your links and tell all your friends!
Amy: I must admit I have never found the words "bran muffin" wetted my appetite. I love muffins, but every time I make the effort to eat a healthy one, it only tastes healthy. I am, however, encouraged by the endorsment of Jim, since in my own experience men dislike bran more than I do. I will give them a try.
Now, where do they keep all bran flakes? I'll have to explore the cereal isle past the cherrios.
And glad you shared this great recipe idea.
I MUST make these. thank you and thank you kay for sharing.
(seriously, 6 weeks? now that is AWESOME!)