Busy Morning Bran Muffins

Sounds healthy, tastes AWESOME


This recipe was introduced to me the very first time I flew to St. Louis to visit Teddy's parents. The pressure was on, and I was pretty nervous until I realized that his parents are the most welcoming and kind people on the planet. Their hospitality is legendary. So when they offered me a bran muffin, despite the fact that the word "bran" grossed me out, I tried one. And you guys, it was delicious.

The recipe comes from a cookbook titled "The Artist in the Kitchen" that was put out by the St. Louis Art Museum in the 70's. That's pretty cool. I took the recipe back to school with me and introduced it to my roommates and they were totally on board. I think you will be too. It's such an easy recipe to throw together before you have friends visiting for a weekend or to use throughout the week. If you don't cook them all at once, you can keep the batter in the fridge for a couple of days and make muffins as you need to.

Ingredients
  • 3 cups All-Bran (the sticks, not the buds or flakes)
  • 1/2 cup + 2 Tbs. softened butter
  • 1 1/2 cups sugar
  • 1 cup boiling water
  • 2 eggs lightly beaten
  • 2 cups buttermilk
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • Butter, honey and/or jam for serving
Directions
  • Gather up all of your big, bad supplies and measuring cups. You'll need 2 large mixing bowls and a pastry cutter, if you have one.

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  • In a large bowl, mix together 1 cup of All-Bran, the softened butter and the sugar.

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  • We have this electric kettle and love it. So I just boil a little bit of water very quickly and pour it into the measuring cup. Add the boiling water and stir constantly until the sugar dissolves.

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It should look like this:

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  • In a new bowl, sift together the baking soda, flour and salt.

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I am a cheater and don't actually sift it all into the bowl. Instead, I just measure it and add it to the bowl, then whip out my good ole pastry cutter. I basically just whisk some air into it while I mix the dry ingredients together. In my opinion, it's more efficient, less messy and just as effective.

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  • Once the wet mixture has cooled, fold in the eggs and buttermilk.

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It should look like this:

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  • Fold the wet ingredients into the dry.

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It should look like this:

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  • Fold in the remaining two cups of All-Bran.

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It should look like this:

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  • Let the batter sit, covered, in the fridge overnight. The Bran breaks down overnight and the batter thickens up.
  • In the morning, preheat the oven to 400 degrees. The batter should look like this:

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  • Line the muffin tin with paper baking cups.

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  • Fill the muffin cups 2/3 full and bake for 20 minutes.

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  • Test the muffins with a toothpick after 20 minutes. If they are not done, they won't need much longer at all.

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  • When they're finished, enjoy them with butter and your favorite jam or honey! I like to slice it down the middle and put a pat of butter and some honey in it. My husband prefers to eat the whole top off first. You do you.

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Laurel is a big fan. Check out her serious bed head.

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Quick Recipe

Ingredients
  • 3 cups All-Bran (the sticks, not the buds or flakes)
  • 1/2 cup + 2 Tbs. softened butter
  • 1 1/2 cups sugar
  • 1 cup boiling water
  • 2 eggs lightly beaten
  • 2 cups buttermilk
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking soda
  • 1 1/2 tsp. salt
  • butter, honey and/or jam for serving
Directions

In a large bowl, mix together the sugar, 1 cup of All-Bran, and the soft butter. Add the boiling water and stir constantly until the sugar dissolves. Once cooled, fold in the eggs and buttermilk. In a new bowl, sift together the baking soda, flour and salt. Fold the wet ingredients into the dry. Fold in the remaining two cups of All-Bran. Let the batter sit, covered, in the fridge overnight. In the morning, preheat the oven to 400 degrees. Line the muffin tin with paper baking cups. Fill the muffin cups 2/3 full and bake for 20 minutes. Enjoy with butter and your favorite jam or honey!