I love my basic bran muffin recipe.While bran muffins aren't exactly glamorous, but they can be over the top delicious. To switch things up a bit I added dried apricot, blueberry and cherry to my basic recipe. Feel free to also add nuts if you'd like.
These are best eaten the day you make them. Leftover batter can be stored in the fridge for several weeks, so don't feel pressured to bake ALL of them at the same time. I keep my bran muffin batter in the fridge and just bake up a half dozen every other day. Delicious!
Moist Apricot-Blueberry-Cherry Bran Muffins
Makes about 2 dozen standard muffins
- 1 cup boiling water
- 1 cup All Bran or Bran Buds
- 2 cups Bran Flakes
- 2 cups buttermilk
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 2 1/2 cups flour
- 2 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup chopped nuts, optional
- 1 to 1 1/2 cups diced dried fruit, optional (Apricot, cherry and blueberry)
- Stir together boiling water and cereals. Add the buttermilk to the cereal mixture.
- In a very large bowl, cream the butter and sugar. Beat in the eggs, then the cereal mixture.
- Combine flour, soda, and salt. Stir in just till blended. Add the nuts and dried fruit.
- Spoon into well greased muffin tins. Bake at 375° for about 13-15 minutes.
- Batter will store in the refrigerator for up to 3 weeks.