The Best Bran Muffin Recipe

These bran muffins are really wonderful.  They are simple, freeze nicely, taste wonderful, and my kids eat them well.  I've made them a few times for friends who've have babies, because they are easy to grab out of the freezer, warm in the microwave, and eat when you have absolutely no time to eat anything or prepare breakfast. 

The only unique thing you need on hand is buttermilk.  Surprisingly, I actually buy it regularly now for quite a few things - Homemade Ranch Dressing and quite a few of my baking recipes.  In high school I would have died.  Buttermilk isn't something that is normal for kids to grow up with.

Its a large recipe.  Can't have any, "oh I'll just try one."  Nope, need to be serious about this one. 

The recipe is originally from my time working at Dutch East Indies Coffee Company in Pella, IA while I was in high school.  We would make a batch of batter and leave it in the fridge and use as needed to make fresh bran muffins for customers.  Except we baked them in the huge muffin tin with six large muffins - like the one that you could share your bran muffin if you cut it in half.  We'd serve it with a side of Apple Butter.  The original recipe also has three cups of white sugar!  Whoa.  Two cups is adequate, unless you are wanting to sell them at a bake sale and make an impression.  I use one cup brown and one cup white.

I usually bake a few normal sized ones for myself, and then bake mini muffins with sprinkles on top for the kids.

The buttermilk in the recipe allows the batter to be stored in your fridge for up a month to six weeks.  That's the whole first part of your summer!  So rather than baking the whole huge recipe at once, bake your self fresh muffins each morning! 

DEI Bran Muffins

Preheat oven to 350 degrees

1 box All Bran Cereal (15oz)  (I prefer original bran - the straw looking ones.  Might not need the whole box if it is bigger than 15 ounces.  Just leave a cup of cereal in the box, that's what I do.  I think they've changed the box size since I was in high school)
1 Cup melted butter
2 Cups hot water

1 Cup brown sugar
1 Cup white sugar
4 eggs
1 quart buttermilk
5 Cups flour
5 tsp soda
2 tsp salt

Its a big recipe, so pull out your biggest bowl.   Its easy enough to mix by hand. Dump in the cereal, and pour melted butter and hot water on top.  Mix to blend in the bran so it loses its straw looking shape.  Add Sugar, Eggs, Buttermilk and mix.  Add Flour, Soda and Salt.  Mix all together and your done!  Spray your muffin tins and fill them 2/3 full.  Now Bake some to eat, some to freeze, some for your friend who just had a baby and put the rest in an ice cream bucket for your fridge!

Bake in 350 degree oven for 10-15 minutes, depending on the size of muffin tin you use.

A suggestion:  After scooping batter into muffin tin, sprinkle sugar in the raw, granulated sugar, or festive sprinkles on top.  Really helps when kids aren't so sure, but then think - oh this is a treat.  Or if you are aiming for healthier, add ground flax or wheat germ.

Cookies and Friends

One of our parting gifts when Brian and I left Brookside was a collection of recipes from the church - treasured recipes from many different families. Anyone who knows Brian knows that he loves food, so some of the recipes are ones we enjoyed with friends, and at some of the Brookside church gatherings. I have been enjoying the collection, and have been encouraged by the verses and memories written on them.

This morning Ezra and I made Oatmeal Pecan Cookies that were wonderful. They are a mix between a chewy oatmeal cookie and granola bar. Brian liked them with coffee. :)

Winter Ride and a Popcorn Cake

Winter seems to be holding on, leaving fresh layers of snow each morning. We are being as creative as possible these days to stay sane until it warms up. Below is a video of a winter ride in the neighborhood and a recipe for a very good snack - gooey popcorn cake (a nice mix of salty and sweet). I used to get this in my college care package. It is soooo yummy.

Photo and video editing at www.OneTrueMedia.com

Popcorn Cake

In large pot, heat to rolling ball:
1 cup white syrup
1 cup sugar

Melt in and stir:
10.5 ounces little marshmallows
1 cup peanut butter
1/4 cup butter
1 tsp vanilla

On a large sheet (13 x 17) spread out:
1 cup popcorn popped (3 microwave bags)
1 - 2 cups peanuts, cashews & m&m's

Pour gooey peanut butter mixture on top and fold together. May want to spray your hands with Pam spray and use hands (it will be hot). Spray Bundt pan and lightly press into pan. For good snacks to take to go, shape into balls and put in plastic bags.

Olympic Rings Fruit Pizza

We have been enjoying watching the winter olympics in the evenings after meetings or the kids are in bed. My favorite sport to watch is men's snowboarding, and Brian's is probably men's hockey. Our kids aren't old enough to enjoy learning about the different countries represented yet, but a lot of our friends' kiddos get out their globes and figure out where the countries are.

I came across this recipee for Olympic Rings Fruit Pizza that I thought someone else might enjoy making with their family. This would be a fun family tradition to start!

One family tradition that I heard this past week is to have a family meal for the opening ceremonies that is full of food of the country that is hosting the olympics. So this year, the family made Poutine: a dish of fries topped with cheese curds and gravy. I've never heard of it, but Canadians know what it is. I'm already thinking ahead of what we might make for the summer games in London (2012) - Fish and Chips? Or the next winter games in Sochi, Russia (2014) - Shchi (cabbage soup)?

I think we'll add this to our list of ways to help remind our kids (and ourselves) that the world God made is a whole lot bigger than ourselves. (Two-year olds need reminding almost every day :)

I Heart Cookies

Ezra and I usually accomplish baking something once a week. It is usually a simple recipe: chocolate chip cookies or grandma Barb's cake bars, but for Valentines day we made Aunt Stacy's famous sugar cookies.
Ezra made a mess while I made the cookies. He was also very impatient with the decorating part, understandably, so I finished that part during his nap.
Several have asked for the recipe, so it is posted below. This recipe makes an outstandingly soft cookie, unlike the hard sugar cookies you may be used to. Be warned: there is a lot of crisco...

Soft Cut-Out Cookies
2 c sugar
2 c butter flavored crisco
1/2 c sour cream
1 tsp vanilla
1 1/2 tsp almond flavoring
1 egg
1/4 tsp salt
1 tsp baking soda
5 c flour

Cream sugar and crisco, add sour cream, vanilla, almond flavoring, egg. Mix well. Combine salt, baking soda and flour separately, then add to the mix. Chill dough overnight or a few hours until easy to roll. Roll out 1/4 of dough at a time to 1/4 inch in thickness. (Too thin cookies will be crisp). Cut with cookie cutters and bake at 350 degrees for 8-10 minutes. Do not over bake!

Butter Cream Frosting
1 c margarine
1 c butter flavored crisco
2 tsp vanilla
1/4 tsp salt
6 T milk
1 bag powdered sugar (8 cups)

Mix well and add food coloring if desired. Makes 6 cups.