Blueberry Buttermilk Muffins

Recipe: Western Family

These were good. I like muffin with my blueberries, so I didn't add a full 1 3/4 cup of blueberries.

2 cups flour
1 TBSP baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 large eggs
1 cup buttermilk
3/4 cup sugar
1/2 cup vegetable oil
1 1/2 tsp. vanilla
1 3/4 cup frozen blueberries
brown sugar for topping

Preheat oven to 400 degrees. Grease a 12 cup muffin tin or line with papers.

In a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

In a small bowl, combine the eggs, buttermilk, sugar, oil & vanilla until well mixed.

Add the egg mixture to the flour mixture and mix just until combined. Do not over mix. Fold in blueberries. Divide batter between the 12 muffin cups. Sprinkle the top with brown sugar.

Bake at 400 degrees for 15-20 minutes, or until toothpick comes out clean. Serve warm.

Bran Muffins

Not as bad as you think. They're good! I make 1/2 the recipe & it makes about 3 dozen. These are some of my favorite muffins.

Recipe from: unknown

Mix & Let Soak:
3 cups boiling water
3 cups All Bran or Nabisco 100% bran cereal

Cream:
1 1/4 cups shortening
2 cups sugar
4 eggs
1 quart buttermilk

Add:
5 cups flour (I use 1/2 wheat, 1/2 white)
5 tsp. soda
2 tsp. salt

Add:
bran cereal/water mix

Grease muffin pan or use muffin papers. Bake at 400 degrees for 15 minutes. Let muffins stand in tins for 5 minutes. This will prevent sticking. May add nuts or raisins. Batter keeps up to 4 weeks in the fridge in a tightly covered container.

Yummy Bran Muffins

I got this one from my friend Stephanie's blog. I tried it tonight and it was yummy!

Bran Muffins

1 quart buttermilk
2 cups boiling water
5 teaspoons baking soda
4 eggs
1 cup shortening
2 cups sugar (I used one brown and one white)
1 tablespoon salt
4 cups 100% bran cereal
3 cups 40% bran flakes
5 cups flour


1. Mix together the buttermilk, baking soda, and boiling water in a large bowl, one big enough you can put it in your fridge.



2. Cream the shortening, sugar, eggs, and salt.

3. Add the creamed mixture to the buttermilk mixture, stir well. It looks kind of funny at this point, but don't worry.

4. Add the flour and the cereals; mix well.

It will look like this now. Refrigerate over night. Fill muffin tins or cups 3/4 full. Bake at 375 degrees for 20 minutes. The mix is good for 6 weeks in your fridge. It makes about 6 dozen muffins I think.