{Best Bran Muffins}

This recipe comes from my Mother in Law. I have loved these muffins for years. She always has a huge bowl of batter in her fridge and makes them in the morning and then freezes some. The batter lasts up to a week in the fridge. And still tastes moist and delicious after being frozen and microwaved for 25 seconds. Mmmm

4 1/4 cups whole wheat flour
1 tsp salt
4 cups original fiber one cereal
2 cups wheat bran cereal
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart buttermilk

Sift flour and salt together. Combine flour mixture, fiber one, and wheat bran. Set aside.
Mix boiling water and baking soda. Set aside to cool.
Cream butter and sugar.
In a large bowl, stir eggs one at a time, beating well. Stir in buttermilk and soda liquid. Stir in bran mixture. Tightly cover. These are better if they refrigerate for 12 hours and last in the fridge for a week. To bake, drop by spoonfuls (don’t stir) into greased muffin tins. Bake 375 degrees for 20 minutes.
Freeze any left overs for another time.


{Whole Wheat Brown Sugar Muffins}

These are really yummy Muffins. The recipe is really simple and my kids absolutely loved them! You can also add nuts and they would still be great.

1/2 cup butter, softened
1 egg
1 cup light brown sugar
1/4 tsp salt
1 tsp vanilla
2 cups whole wheat flour
1 tsp baking soda
1 cup milk

Cream the butter, sugar and egg together until light and fluffy. Add in all the other ingredients and mix until well combined. Fill each muffin tin to the top (makes 12 muffins) Bake at 375 degrees for 15 minutes.

{Blueberry Muffins}

I really like these because of the crumb top they have, it makes them so yummy and they are really big so it makes you feel like you just bought one at a bakery…But really you MADE them! Even better.

1 1/2 cups flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

Crumb Topping:

1/2 cup white sugar
1/3 cup flour
1/4 cub butter, cubed
1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees. Grease muffin tins or line with muffin cups.
Combine flour, sugar, salt and baking powder. Mix the vegetable oil, egg and milk together and add to the flour mixture. Fold in the blueberries. Fill muffin cups right to the top, and sprinkle with the crumb topping.
To make the topping, mix all the topping ingredients together with a fork and sprinkle over muffins before baking.
Bake for 20-25 minutes.