Ingredients for 6 Week Bran Muffins
- All Bran Cereal
- Flour
- Shortening
- Sugar
- Buttermilk
- Baking Soda
- Eggs
How to Make 6 Week Bran Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 cup bran cereal, ¾ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together the wet ingredients: 1 cup milk, ⅓ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled muffins in an airtight container in the refrigerator for up to 6 weeks.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
79g
Fat
9g
Carbs
13g
