The Family Kitchen: Mom's 6 Week Bran Muffins

 To continue celebrating Mom's birthday, I wanted to make one of Mom's recipes I have not made before. I loved these muffins, but the actual recipe is a bit daunting because it makes so much and uses such high amounts of ingredients. I decided I could adjust it for some of my healthier ingredients and I would half the recipe. It still makes a ton but not as much as the original. 

Here is mom's original recipe.

Some adjustments I made are to swap out regular flour for white whole wheat. I used Truvia sugar blend instead of granulated and used less. I swapped the molasses for coconut sugar. Instead of Raisin Bran I used Bran Flakes and raisins. Lastly, I halved the recipe. Halving the recipe will still make around 2 dozen or more muffins of a decent size. 

The ingredients:

1/2 Box of Bran Flakes

1 C raisins

2.5 C White whole wheat flour

1/2 C Truvia sugar blend

2.5 tsp baking soda

1 tsp salt

2 C milk + 1 TBSP vinegar or 2 C buttermilk

1/2 C vegetable oil

1/4 C coconut sugar

2 eggs 

The recipe:

Preheat oven to 400 degrees. 

Combine the bran, raisins, flour, sugar blend, baking soda, and salt and mix well. 

Add the milk/vinegar or buttermilk, oil, coconut sugar, and eggs. Mix until well combined. 

Fill greased muffin tin with batter.

Bake for 15-20 minutes. 

Let cool. 

Notes: These are very good and taste amazing the differences are they are not as sweet and are denser using the less sugar and whole wheat flour. See the photo below for the amount of batter that was left after baking 12 muffins. This batter will stay good in the fridge for 6 weeks hence the name 6-week bran muffins so you can make a batch at a time.