Grab & Go Bran Muffins

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?

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8 thoughts on “Grab & Go Bran Muffins

  1. I would like to have the original recipe for 50 muffins. I do have freezer space..plus a reunion coming.

    Thanks in advance

    MsPat

  2. I’ve missed you, Eileen! Glad to see that you are back! I’m not a huge fan of the “branny” muffins, which is why these appeal to me. Muffins are one of my favorite things, so picking a favorite is so difficult. Pumpkin? Lemon Poppy? Blueberry? I love them all! Adding these to the repetoire — pinning!

  3. Eileen…these look fabulous! I am so intrigued by them because I have to really be in the mood for those ‘branny’ muffins, yet I love to incorporate bran into muffins somehow! It almost looks like a cinnamon swirl throughout. And can you tell me about ‘sour milk’? I’d love to catch up over a cup of coffee and a couple of these beauties! : )

    1. Hi Anne, I’d love to have you over to catch up! As for the sour milk, I add one tablespoon of vinegar to the cup of milk to sour it. You can also use lemon juice. It gives the milk a buttermilk like texture without the calories. And I use skim milk but any kind works. I also use sour milk in my sugar cookies. I love the flavor it adds.

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