I found this recipe in my Bundt Classics cookbook. I just thought I'd give it a try. I wasn't even sure I'd like bran muffins! As it turns out, both Steve and I love bran muffins - or at least this recipe! I've made the recipe my own, using egg substitute instead of eggs, sour milk instead of buttermilk, and adding golden raisins. I love golden raisins! Have you looked at the color? It speaks Autumn just looking at them. Yum!
BRAN MUFFINS
3 cups All Bran Cereal (Kellogg's)
1 cup boiling water
1 cup sugar
1/2 cup butter, softened
1/2 cup egg substitute (or 2 eggs)
2 cups sour milk* or buttermilk
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
Heat oven to 400 degrees. Spray muffin tins with canola oil spray, or skip the oil and use cupcake papers.
In a large mixing bowl, soak 1 cup of the All Bran Cereal in boiling water; cool to lukewarm. Add sugar, butter and eggs. Mix until light and fluffy. Add buttermilk; mix well. Add remaining 2 cups All Bran and all other remaining ingredients. Mix just until dry ingredients are moistened. Spoon into prepared pans, filling 3/4 full.
Bake at 400 degrees for 15-20 minutes, or until toothpick inserted in center of muffin comes out clean. Remove from pan; cool completely on rack. 12 to 24 muffins.
* To make sour milk, use 2 tablespoons lemon juice or vinegar, plus enough milk to equal 2 cups.
