Six Week Breakfast Bran Muffins
Hello! How are you?
It's been a while since I posted anything foodie related hasn't it?
Well, here you go. Now, first of all this isn't my own recipe, I found it a couple of days ago here.
She's a lovely lady called Angie who lives in Canada. I'm slightly hooked on Pinterest and someone linked to another area of her site. Whilst I was there I had a nosy around, as you do, and she is amazing! She has organizational tips, homemade gift ideas, scrapbooking tips and lots more! I loved her site so much I've bookmarked it on my laptop and my iPhone. I advise you take a trip over there and explore a bit.
Right these muffins. They are best served warm from the oven with fresh fruit and a glass of milk, or a coffee if you're like me!
The recipe on Angie's site is all in cups but I didn't have any cups so I'll post the measurements I used on here. If you'd rather do the original all you'd need to do is click the link above. The original also calls for wheatgerm and chia seeds but I couldn't find any so I omitted them completely.
Apparently it makes 5-6doz muffins but I've only made 6 individual ones up to now, the rest of the batter is in fridge as I can keep it there for up to 6 weeks and just bake what I need each morning. I forgot to take step by step pictures of my own as I mixed this up at 10:30pm so it could thicken overnight. I found the pictures on Angie's site reassuring as I was convinced I was going wrong somewhere, especially with the lard!
Dry Ingredients
450g wholemeal flour
300g plain flour
5tsps bicarbonate of soda
half tsp salt.
500g all bran cereal (I used Asda's 'High Bran')
Wet Ingredients
150g lard
450g granulated sugar
2 pints milk with 5 tbsps lemon juice (in place of 1 quart buttermilk)
2 cups hot water
Method
1) Place your flours, bicarb and salt in a large bowl and stir together. Set aside for later.
2) With a mixer, cream lard and sugar together and add eggs one at a time. The lard takes some mixing and doesn't look very nice but keep on with it, I nearly gave up because I thought I'd got the conversions completely wrong!
3) Start adding dry ingredients and milk to the lard mix in a dry, milk, dry, milk pattern. Don't be tempted to rush this, it would either be a sloppy mess or a lumpy mess. Try and keep it balanced. Also, the beater attachment is best for this, mine is broken so I ended up using the whisk attachment which worked but took longer.
4) When you've added all your flour mix and milk pour into a large mixing bowl. I used my biggest Mason Cash mixing bowl. There is A LOT of mixture!
5) Now you need to add the all bran cereal and pour 2 cups of hot water over the top. My measuring jug had a cups gauge for liquids so I didn't need to convert this. Mix this well with a wooden spoon/spatula, and then mix it again.
6) Cover tightly and place in fridge overnight to allow the bran to go soggy enough to scoop. Because I didn't have large enough lidded tub I just stretched cling film over my mixing bowl. I made this at night because I knew I wanted to bake some the morning after. After about 8 hours it was thick enough to scoop.
And that's it until you want to bake it, then all you do is preheat your oven to 175*C/350*F, scoop as much mixture as you need into cases or greased muffin tins and bake for 20 minutes.
Serve warm with fruit. These went down a storm with all 3 of my kids as it's something a bit different, and it is so helpful knowing there's an extra option for breakfast in the fridge ready for baking.
I hope you try them. They are delicious!!
Lots of Love
K xx
It's been a while since I posted anything foodie related hasn't it?
Well, here you go. Now, first of all this isn't my own recipe, I found it a couple of days ago here.
She's a lovely lady called Angie who lives in Canada. I'm slightly hooked on Pinterest and someone linked to another area of her site. Whilst I was there I had a nosy around, as you do, and she is amazing! She has organizational tips, homemade gift ideas, scrapbooking tips and lots more! I loved her site so much I've bookmarked it on my laptop and my iPhone. I advise you take a trip over there and explore a bit.
Right these muffins. They are best served warm from the oven with fresh fruit and a glass of milk, or a coffee if you're like me!
The recipe on Angie's site is all in cups but I didn't have any cups so I'll post the measurements I used on here. If you'd rather do the original all you'd need to do is click the link above. The original also calls for wheatgerm and chia seeds but I couldn't find any so I omitted them completely.
Apparently it makes 5-6doz muffins but I've only made 6 individual ones up to now, the rest of the batter is in fridge as I can keep it there for up to 6 weeks and just bake what I need each morning. I forgot to take step by step pictures of my own as I mixed this up at 10:30pm so it could thicken overnight. I found the pictures on Angie's site reassuring as I was convinced I was going wrong somewhere, especially with the lard!
Dry Ingredients
450g wholemeal flour
300g plain flour
5tsps bicarbonate of soda
half tsp salt.
500g all bran cereal (I used Asda's 'High Bran')
Wet Ingredients
150g lard
450g granulated sugar
2 pints milk with 5 tbsps lemon juice (in place of 1 quart buttermilk)
2 cups hot water
Method
1) Place your flours, bicarb and salt in a large bowl and stir together. Set aside for later.
2) With a mixer, cream lard and sugar together and add eggs one at a time. The lard takes some mixing and doesn't look very nice but keep on with it, I nearly gave up because I thought I'd got the conversions completely wrong!
3) Start adding dry ingredients and milk to the lard mix in a dry, milk, dry, milk pattern. Don't be tempted to rush this, it would either be a sloppy mess or a lumpy mess. Try and keep it balanced. Also, the beater attachment is best for this, mine is broken so I ended up using the whisk attachment which worked but took longer.
4) When you've added all your flour mix and milk pour into a large mixing bowl. I used my biggest Mason Cash mixing bowl. There is A LOT of mixture!
5) Now you need to add the all bran cereal and pour 2 cups of hot water over the top. My measuring jug had a cups gauge for liquids so I didn't need to convert this. Mix this well with a wooden spoon/spatula, and then mix it again.
6) Cover tightly and place in fridge overnight to allow the bran to go soggy enough to scoop. Because I didn't have large enough lidded tub I just stretched cling film over my mixing bowl. I made this at night because I knew I wanted to bake some the morning after. After about 8 hours it was thick enough to scoop.
And that's it until you want to bake it, then all you do is preheat your oven to 175*C/350*F, scoop as much mixture as you need into cases or greased muffin tins and bake for 20 minutes.
Serve warm with fruit. These went down a storm with all 3 of my kids as it's something a bit different, and it is so helpful knowing there's an extra option for breakfast in the fridge ready for baking.
I hope you try them. They are delicious!!
Lots of Love
K xx