This is how we make bran muffins in Utah. Make this the night before and all you will need to do is scoop and bake. I added spices to the original recipe.
Combine boiling water and baking soda together in a large bowl. Let cool slightly.
Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners.
Pour batter into prepared muffin cups 1/2 full.
Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Per Serving: 114 calories; protein 2.6g; carbohydrates 14.8g; fat 5.3g; cholesterol 17.1mg; sodium 198.1mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.