If I were going to invite (you) some of my closest friends over for a cup of coffee to catch up on things, which I really need to do, I’d make these yummy muffins to share. This is by far is my most favorite muffin recipe – ever. I can’t really explain why, but I’ll try. These muffins are moist, a little sweeter than most, and their flavor is unique. In other words, not so branny.
This recipe originated from one that my mom had. Her recipe makes a whopping 50 muffins. I certainly don’t have room for that many muffins in my freezer – do you? So, instead of making enough muffins to feed an army, I did a little adjusting and cut the recipe down considerably. Now I can make a dozen at a time without having muffins up the wazoo.
These are some of the easiest muffins to make. I just throw the ingredients in a large bowl and mix them up by hand. This recipe makes a dozen muffins.
Grease muffin pan with non-stick cooking spray and preheat oven to 350 degrees.
Grab & Go Bran Muffins
1/2 c. sugar
1/4 c. butter, melted
1 egg, beaten
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/4 c. all-purpose flour
1 c. sour milk
1 c. bran flakes (If you like raisins, use substitute raisin bran flakes)
Mix all ingredients together and pour into prepared muffin pan. Bake for approximately 13 minutes. Check with a toothpick to make sure center is done. Remove from oven; let cool before removing them from the pan.
What is your favorite muffin?