Wednesday, September 2, 2009

Bran muffins

When I was carrying Savannah I had gestational diabetes. Nothing I ate for breakfast kept my sugars down. One day my Mother-in-law made these and my sugars stayed down. For the next 3 mos I ate two of these, with a cup of milk blended with 3 strawberries, a handful of blueberries, some protein powder, and a tsp of splenda for breakfast. I also lost weight on this even though I was pregnant. They are really quite good. The best part is the recipe says the dough keeps well in your fridge for 6 weeks (although I have never tried that long). They are not terribly sweet just very filling and good.

1 cup oil
1 cup sugar

4 eggs beaten
1 quart low fat buttermilk

2 cups water
then add:
4 cups whole bran cereal (all-bran)
let sit 5 min

then add:
2 cups 40% bran flakes (I buy the cheap wal-mart bran flakes)
1 Tbsp salt
5 tsp baking soda
3 cups flour
2 cups whole wheat flour (if you want to do all whole wheat only do about 4 3/4 total since wheat is "thirstier")

You can add raisins right before cooking although I usually don't.
15 to 20 minutes 400 degrees (mine always take the 20).
This recipe makes 60.


  1. Would you ever just bake all 60 one day and then freeze the muffins to have at the ready whenever you wanted to grab and nuke one fast?

  2. I always nuke them, they taste better that way. Nothing like fresh out of the oven though. For me freezer space is always at a premium.

  3. I have a recipe very similar to this that I LOVE, I'm glad you shared! I can't have sugar however, b/c it can cause migraines for me, so I substitute the honey for the sugar and they are just as good! Although I still like to put butter and honey on when I eat them. (I have another muffin recipe I use honey in and I LOVE it too!)