I have been meaning to do this blog post for literally FOR-EH-VER because these muffins are my all time favorite. My mom made them growing up and I have the best memories of being with her in the kitchen and helping her cook these. They also freeze well and make a TON so there’s breakfast and snacks for days. Cutting them in half, heating them up and adding a little butter are what dreams are made of. haha
This romper has been one of my favorites to wear all summer. I love the color and the pretty detailing. And right now it’s 40% off and only $35. It runs true to size and I’m wearing a small. This silver annieglass is also so pretty. In high school I worked at a gift store and fell in love with all things annieglass. I have gold but just started my silver collection and think it’s so pretty! And it’s dishwasher safe – because who wants to hand wash dishes!? Hope you are having the best week and thank you so much for reading!
Ingredients:
- 2 cups boiling water
- 2 cups all bran cereal
- 1 quart non-fat buttermilk
- 4 cups bran buds cereal
- 5 cups all-purpose flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 1 cup orange juice
- 1 tablespoon grated orange peel
Directions:
Pour boiling water over all bran to soften. Pour buttermilk over bran buds and stir. Allow to soften for 15 minutes. Sift together flour, soda and salt. Cream sugar and shortening in a 6-quart bowl until light and fluffy. Add eggs and beat well. Add sifted dry ingredients alternately with orange juice and mix well. Add orange peel. Stir in soaked bran buds and all bran. Fill greased muffin tins 2/3 full and bake at 400 degrees for 15 to 20 minutes until golden brown. Yields 4 to 5 dozen muffins.
Note: Baked muffins freeze well.
