Bran Muffins

When most people think of bran muffins, their response is usually "bleh."  I understand that.  I've had some truly terrible bran muffins in my time.  But these are my mom's recipe.   And every year when Fall rolls around, the leaves start changing and the weather turns cold, I turn to this recipe.  It's a comfort thing, I guess.  Autumn and the thought of the holiday season makes me feel nostalgic and I start wanting to do all these mom-ish type things, like baking and making ornaments.  But these bran muffins really are good.   They crisp up a bit on the outside and stay moist on the inside.  The dough will keep in the fridge for up to 8 weeks so you can make them fresh whenever you like.  

When I was nursing my boys I was constantly craving carbs.  Last winter when I was nursing Isaiah I think I made every concievable muffin out there.  Jason got so tired of all of my muffins.  I made huge batches and kept them in the freezer so I would have some on hand at all times.  I was definitely a little obsessed. Eventually I backed off (because Isaiah weaned in April?) but after a 6 month hiatus, I decided last week that it was time.  I was ready for some more muffins.  But even with all my recipes and experiments last year, I picked this recipe once again.  

Here is what you need:

2 cups bran flakes
2 cups boiling water
1 quart buttermilk
2.5 cups sugar
1 cup crisco
5 cups all purpose flour
5 tsp baking soda
1 tsp salt
4 eggs
4 cups All Bran
1 lb chopped dates 

Here's what to do:

• Pour boiling water over bran flakes & let sit until water is absorbed
• Cream crisco and sugar
• Add eggs, beat until fluffy
• Stir in buttermilk & the bran flakes
• Stir in the dry ingredients
• Stir in the All Bran
• Fold in dates

Other Notes:

• Seriously, this recipe makes an absolute boatload of batter.  Use the largest bowl you've got.  I used our kitchen-aide mixer (pro sized, not regular) and it barely fit.  
• Bake at 400 for about 20-25 minutes.  Immediately move to a cooling rack.  
• I have no idea how many muffins this makes.  On the recipe card from my mom, under the "serves" section, it just says "TONS."  
• This is a perfect recipe for a family with a new baby.  Make the batter and you'll have several weeks of easy breakfasts or snacks for the nursing mom and sleep-deprived dad.   Not to mention that the bran will help with, uh, other things, and most postpartum women need a little help in that area.  

Happy baking and happy Fall.