Bran Muffins, revamped!

A new dad in the practice shared this recipe with us. I love the creativity of turing a normal recipe into one packed full of extra nutrients! Enjoy this one, and see what you can do to boost favorite recipes at your house!

Grandma Carole’s Original Bran Muffins

Combine:

  • 1 cup Boiling Water
  • 1 cup Nabisco 100% Bran
  • Let Cool

Cream:

  • 1 ½ cup Sugar
  • ½ cup Butter (Room Temp helps)

Add:

  • 2 Eggs
  • 2 cups Buttermilk
  • 2 ½ cups flour
  • 2 ½ tsp. Baking Soda
  • ¾ tsp. Salt

Fold in:

  • 2 cups  Kellogg’s All Bran
  • The other cooling Bran mixture

Bake:

350 @ 20 minutes or so

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Grandma Carole’s Changed Bran Muffins

  • Organic or as natural as possible ingredients used
  • This recipe is doubled from above. The batter lasts in the refrigerator for a few weeks
  • Makes about 5 baker’s dozen
  • Used baking cups helps with storage and speed –recycled paper -unbleached totally chlorine-free

Combine:

  • 2 cups filtered boiling water
  • 2 cups unprocessed Bran
  • Let Cool

Cream:

  • 2 Sticks soften butter (used salted)
  • 1 cup raw Sugar

Add:

  • 4 eggs (Free range)
  • 4 cups Buttermilk (there are substitutes, have not tried)
  • 6 tsp. Baking Soda (added additional tsp. because of molasses)
  • 1 ½ iodized sea salt
  • 3 cups Kellogg’s All Bran (This should be 4 cups but ran out, very moist without it)
  • 1 1/3 cups blackstrap molasses
  • 5 T. local honey (used clover, will try buckwheat next)
  • 3 cups Buckwheat flour
  • 2 cups Amaranth flour (unique flavor, may try all buckwheat next)

Bake: 350 @ 25 minutes or so- use a fork or toothpick to see if done, if nothing sticks to it, the muffins are done

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