Why bran muffins? Because I REALLY like them!! Yes, some call them bland and boring, but I’d rather refer to them as…quite delicious! They have been a family favorite for years!!
As a little girl, I LOVED waking up to the smell of freshly baked bran muffins!! It was practically impossible for me to have a bad day after eating one of those. 🙂
This recipe remains top ten on my list of favorites! Favorite muffins that is.
Believe it or not, I almost never make a recipe more than once. It’s not because I can never find a good recipe, it’s because there’s such a variety out there, that I’m eager to try them all! It’s hard for me to stick to recipes that I know. 🙂 This recipe I’ve definitely made more than once though! It’s what I call a keeper-keeper. The recipes that I really enjoy, but only end up making a few times, I simply call keepers. 🙂
I can only imagine how many bran muffin recipes, alone, have been published, even in the last week! Overwhelming and exciting at the same time! 🙂
Final words – Bran muffins can be, and in my opinion ARE, delicious!! You can top them with all kinds! My favorite way to eat them is with a smudge of butter, a sprinkle of icing sugar, and a handful of raspberries. 😉
- 2 cups whole wheat flour
- 2 cups wheat bran
- ½ cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk
- ¾ cup vegetable oil
- 1 cup brewed coffee (strong)
- 3 eggs
- Mix the dry ingredients together in a medium sized mixing bowl.
- Make a funnel in the center of the dry mixture. Add the remaining wet ingredients into the funnel.
- Stir all ingredients together well.
- Refrigerate for 5 hours or overnight.
- Turn on oven to 350 F.
- Line muffin tin with paper liners, and fill ¾ of the way with muffin batter.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Serve warm.