Bran Muffins

 The BEST Bran Muffins 

(make them ahead of time and have fresh muffins every morning!)

Ingredients

4 cups (about 227 g) wheat bran flakes or plain wheat bran

2 cups (about 113 g) bran buds, or all-bran

2 cups boiling water

4 cups (1 quart) buttermilk, (you can sub in equal parts sour cream and milk whisked together or milk with lemon juice)

½ cup (113 g) salted butter, melted

½ cup (113 g) unsweetened applesauce

2 cups (425 g) granulated sugar

4 large eggs

1 teaspoon vanilla extract

5 cups (about 710 g) whole wheat flour

4 teaspoons baking soda

1 teaspoon salt

INSTRUCTIONS 

In a large bowl with a good lid, add the wheat bran flakes or wheat bran and the all-bran. Pour the boiling water over the top, and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will be thick and sticky; it's ok if there are a few dry patches.

After the mixture cools to warm room temperature, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.

Add the flour, baking soda and salt. Stir until ingredients are combined.

The batter can be baked right away or stored in the refrigerator, covered well, for up to a month to bake as needed. Give the batter a good stir before using if it has been refrigerated.

To bake, scoop the batter into greased or lined muffin tins, filling 3/4 full. 

Bake at 375 degrees (350 degrees for dark coated muffin tins) for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.