Pass the Fiber

Today’s post is a real jewel because it has so many applications. This is a recipe for delicious Bran Muffins. These are great for breakfast, brunch or a side dish at dinner. They are also great for giving as gifts. This makes a big batch of muffins (about 72 regular sized muffins). I prefer making mini-muffins however because our grandchildren (did I mention we have 32) like them and will eat a whole one when they are mini-muffins but waste some when they are served a regular sized muffin.

Before I share this recipe, you need to know that this is the BEST food to share with someone who is getting out of the hospital or is taking pain medication. Pain medication can really block up a person’s digestive track and this totally helps to regulate them. We have a grandchild who was having trouble in this area. His pediatrician wanted to give him a prescription to take care of the problem. I said, “Oh no! I’ll make a batch of bran muffins.” This took care of the problem without medication. Because they are sweet, children will eat them.

These are great to make ahead and freeze. Freeze a dozen mini-muffins in a quart-size Zip-lock baggie. Drop off a bag to people coming out of the hospital (instead of a plant or flowers) who have been or are on pain medication. They will be most grateful!

Another tip I’ll pass along is this. Not everybody likes or can eat everything you can. We have a grandson who can’t eat nuts so this is the solution. Don’t mix any of these items into the batter. After filling the cupcake papers, the extras (raisins, dates, nuts and/or cinnamon/sugar mixture) is sprinkled on top of the batter. Some are left plain with a little cinnamon/sugar sprinkled on top. Some have raisins. Some have nuts and raisins. It’s easy to identify what additional items are in the muffins.

From my favorite IPAD app, PAPRIKA, to you. Enjoy!

BEST BRAN MUFFINS

Ingredients:

2 cups boiling water

2 cups All Bran cereal

1 cup shortening

3 cups granulated sugar

4 eggs

1 quart buttermilk

5 cups flour

5 teaspoons soda

5 teaspoons salt

4 cups bran flakes cereal (yes there are two kinds of bran cereal in

this recipe!)

Dates, nuts, raisins, cinnamon/sugar may be added

Directions:

Add All-Bran cereal to boiling water and set aside.

Cream shortening and sugar. Add eggs and buttermilk and mix. Add flour, soda, salt and mix. Add bran flakes. Mix well. Add the All-Bran cereal and boiling water mixture and mix.

Spoon batter into cupcake liners or greased muffin pans. (Don’t forget to use your Wilton cupcake scoops if you have them!)

This recipe makes a gallon and keeps up to 6 weeks in a covered container in the refrigerator to be used if you want them baked fresh. I prefer baking them all at once and freezing them.

Bake at 400 degrees for about 15 minutes. They are done when an inserted toothpick comes out clean or when they bounce back when you touch them. Delicious!

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