Anytime Bran Muffins

As mentioned in this post, my mom has a great little muffin recipe book from Gooseberry Patch. During her visit this spring, we had marathon muffin making days to restock my freezer with baked goods. I'll be sharing our favorites! This is from the Country Friends Collection, Book #6 Muffins. I'm not sure if it's still available for purchase. (The wonderful folks at Gooseberry Patch left a comment on my Ten Little Muffins post and said that it's fine to share their recipes, provided I link back to them - thank you!)

For more great recipes and kitchen tips, visit the home of Tempt My Tummy Tuesday at Blessed with Grace.


Anytime Bran Muffins

3 c. whole bran cereal
1 c. water, boiling
2 1/2 c. flour
1 c. sugar
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 c. buttermilk
1/2 c. oil
2 eggs, beaten
1 c. raisins or chopped dates

In a separate bowl, pour boiling water over the bran cereal. Stir until blended and set aside to cool. In the meantime, stir together the dry ingredients in a small bowl. Add oil, eggs, and buttermilk to the cooled bran mixture. Combine bran mixture with the dry ingredients and fold in raisins or dates. Pour batter into greased muffin cups until each cup is 2/3 full. Bake at 425 degrees for 18 to 22 minutes or until to springs back when touched lightly.

Oops. Forgot to mention why these are called "anytime" muffins. You can store the batter in the fridge up to 2 weeks and make muffins as you need them. Fresh muffins!