Tuesday, August 18, 2009

Tempt My Tummy - Cinnamon Bran Muffins


Before we arrived in Minnesota, my mom did a lot of food prep work so that she could play with her grandkids the maximum amount of time. We had wonderful meals that she made up ahead of time (or made the key ingredients in advance). One thing that was waiting for us were these delicious and nutritious Cinnamon Bran Muffins. The batter will keep in the refrigerator for two weeks and are easily microwaved for a hot breakfast, fast. If you are gearing up for school to start and want to have fresh breakfasts all set to go, this is a good option.




Cinnamon Bran Muffins
2 cups whole bran flakes
1 cup boiling water
2 1/2 cups flour (use whole wheat or white)
3/4 cup sugar
2 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup oil
1 cup raisins (optional)

1. In a large bowl combine the wheat bran and boiling water; let cool
2. Stir next 4 ingredients together and set aside.
3. In 3rd bowl stir eggs, buttermilk, oil and raisins. Add bran mixture, then flour mixture.
4. Fill muffin cups 2/3 full. Bake at 425 degrees for 20 minutes.

If storing batter in the refrigerator you can make a muffin at a time in the microwave. Butter a glass dish, fill two thirds full, cover with a plate, and microwave for about 30 seconds. You could also bake an entire batch and freeze them. They thaw quickly when needed.

Makes 18 muffins

Visit Blessed with Grace for more Tempt My Tummy recipes!

Simply Sweet Home is holding her Monthly Simply Sweet Thursday this week where the topic is muffins/sweet breads. Go check it out!

12 comments:

  1. awesome! my mom made one of these (she's also a Minnesotan) recipes using raisin bran and shredded carrots -- delicious. I love that they are made ahead, saves so much time in the morning!

    ReplyDelete
  2. I'm not sure I understood the instructions, are you saying we can make these in the microwave, cooking for only 30 seconds? If so, that sounds wonderful for us "empty nesters". Let me know . . .

    ReplyDelete
  3. You can. It only takes about 30 seconds for one. I like to use a clear glass ramekin so that I can look at the bottom after 30 seconds and see if it needs a little longer.

    ReplyDelete
  4. These look so good...I'm thinking about using flax instead of bran. I think it would work.

    I blame my mom, too - I couldn't adore her more. She is the most wonderful woman and gave so many years of her life to me. I wouldn't be who I am without her.

    ReplyDelete
  5. Hi Sarah!
    I'm so glad you left a comment. I couldn't find your blog because I couldn't remember the name of it. I'll just become a follower now:)
    Chrissie

    ReplyDelete
  6. These look good! I'll try them with soy milk instead of buttermilk since my daughter has a cow's milk allergy.

    ReplyDelete
  7. Love cinnamon with my breakfast!! These muffins sound great.

    ReplyDelete
  8. That sounds so yummy to me.

    ReplyDelete
  9. Sound delicious. I love cinnamon!

    ReplyDelete
  10. Yum! The perfect breakfast muffin! Actually I could eat muffins anytime! Thanks for sharing the recipe with us. :)

    ReplyDelete
  11. Try using real Cinnamon in your recipe and reduce on the sugar.

    The Cinnamon that we buy in the US is actually Cassia and not real Cinnamon.

    ReplyDelete