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Posts Tagged ‘muffins’

Bran Muffins….are you serious?!  Aren’t bran muffins for old people?  Aren’t bran muffins dry and crusty and gross?  Isn’t there a rule about having grey or lavender or blue colored hair before eating these?

No way!! Not with these babies!!  These are soft and moist and delicious and they are seriously my favorite muffin.  I basically lived on these after I had my babies.  They were wonderful….and helpful (if you know I mean).

Refrigerator Bran Muffins

  • 4 c bran flakes
  • 5 c flour
  • 1 1/2 c sugar
  • 1 1/2 c brown sugar
  • 5 tsp baking soda
  • 2 tsp salt
  • 4 eggs, beaten
  • 1 c butter, melted & cooled (or butter shortening or margarine or a mixture of these)
  • 4 c buttermilk

In a large (very large) mixing bowl, combine flour, cereal, sugar, brown sugar, baking soda, and salt.  Stir well.  In another large bowl, combine eggs, buttermilk, and butter.  Stir well.  Add liquids to dry ingredients and stir very well, making sure there are no pockets of flour.  Cover and refrigerate overnight.  Keep batter covered and DO NOT STIR.  Will stay fresh in fridge for up to 6 weeks (but mine never lasts that long!)

When ready to bake: Preheat oven to 400 degrees.  Grease or line as many muffin tins as you want or need.  DO NOT STIR BATTER!  Just scoop batter from the top of the bowl and into prepared tins. You make think that it looks a little questionable.  Trust me…all the good stuff as risen to the top!  Bake for 15-20 minutes or until toothpick comes out clean.

Here it’s been in the fridge overnight:

One scoop taken off the top:

Ready to go in the oven (and that’s my “cold coffee” in the background…lol)

Hot out of the oven:

And butter makes all things good…better!!

I approve

This kiddo approves

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Banana Muffins

Hello Friends!  I had a fantastic weekend in Oklahoma, but I’ll post more about that tomorrow.  Tonight I wanted to share this muffin recipe with you:

Banana Muffins

  • 2 c flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 4 overripe bananas
  • 1 c brown sugar
  • 3/4 c (1 1/2 sticks) butter, melted & cooled
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 nuts, chocolate chips, or peanut butter chips (optional)

Preheat oven to 375 degrees and line or grease 2 muffin tins.  In a large bowl, combine flour, baking soda and salt; set aside.  In your mixing bowl, with wire whisk attachment, whip bananas and sugar together at medium-high speed for at least 3 minutes.  Add melted butter, eggs and vanilla and beat well.  Add dry ingredients and mix just until combined.  Fold in optional ingredients (nuts, chocolate chips or peanut butter chips).  Fill muffin tins about halfway.  Bake 18-20 minutes, or until toothpick comes out clean.

I used Reese’s peanut butter chips in these – I love the taste of peanut butter and bananas together.  The kids loved them too!  They polished off a whole pan when they came home from school today 😀

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