Yummy Bran Muffin Recipe

We have had a great day! We found ripe veggies all over the garden, and our sweet Missy came home to spend one last week with us before school starts. Obviously, we planted the pumpkins a "little" early :0) I will be canning pumpkins tomorrow..and the day after that..and the day after that. The vines are still producing many new blossoms, so the new owners of our house should have some pumpkins that are ready to pick in October.

I made my favorite bran muffin recipe today. You can mix this up and leave the batter in the refrigerator for several weeks. You can have fresh muffins every morning, or you can bake them all and freeze them like I do. I am giving you a half recipe, but it tastes just as yummy if you make a huge batch. I know some people who read this blog don't live in the US, so I am showing you a picture of the All Bran cereal boxes. Maybe they are called something else where you live :0)

Mary's Bran Muffins:

1 cup boiling water

1 cup Kellogs All Bran - Bran Buds (these are little granules)

1 stick butter plus 1 Tbs

1 1/2 cups sugar

2 eggs

2 cups buttermilk ( I always just add a little vinegar to our regular milk)

2 1/2 cups flour (I use whole wheat but you can use white)

2 1/2 tsp. baking soda

1/2 tsp salt

2 cups Kellogs All Bran - original (these are noodle-like)

Pour the boiling water over the Bran Buds. Add the eggs and buttermilk over the soaked Bran Buds and stir. Cream butter and sugar and then add the Bran Bud mixture. Combine the flour, baking soda and salt - add to the mixture. Add the Original All Bran and mix well.

Bake at 400 degrees for 12-15 minutes. This will make 30 regular-sized muffins.

New house update tomorrow!