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Mini Buttermilk Bran Muffins
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Description
These muffins are a huge hit in my family. My niece started devouring them by the half dozen when she was just 2 years old. They are best served warm with honey butter, but are great anytime!
The batter can be prepared ahead and kept in the refrigerator for up to 2 weeks.
Ingredients
- 3 cups All Bran Cereal
- 1 cup Boiling Water
- 2 sticks Butter
- 1-½ cup Sugar
- 2 whole Eggs
- 2 cups Buttermilk
- 2-½ cups Flour
- 2-½ teaspoons Baking Soda
- ¼ teaspoons Salt
Preparation
Preheat oven to 400 degrees. Pour boiling water over All-Bran cereal and set aside.
In a separate bowl, cream together butter and sugar. Add eggs and beat until blended. Whisk together flour, baking soda and salt. Alternate adding the flour mixture and buttermilk to the butter-sugar mixture. Once blended, add the softened All-Bran mixture.
Pour mixture into greased mini-muffin tins. Bake for 15 minutes. The batter can be stored in the refrigerator for up to 2 weeks.
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brittgarrett on 12.29.2009
Easy and delicious! I’m a nanny for a health-concious family and they really enjoyed them!