Margaret Lefever’s Bran Muffins
🕒 Cook Time: 20 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 35 minutes
Description:
Our dear Mom Margaret Lefever always makes these muffins for us when we get to visit her and Dad, Paul Lefever. They are just such a treat for all of us. And nice that the batter keeps for six weeks.
Recipe Category:
Quick Breads
Keywords:
Breads, Breakfast, Lunch/Snacks, Healthy, < 60 Mins, For Large Groups, Oven, Refrigerator, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 | cups white flour |
| 2 1/2 | cups whole wheat flour |
| 3 | cups sugar |
| 5 | teaspoons baking soda |
| 2 | teaspoons salt |
| 4 | large eggs |
| 1 | quart buttermilk |
| 1 | cup vegetable oil |
| 15 | cups raisin bran |
Nutrition Facts (per serving):
- Calories: 176
- Total Fat: 5.5g
- Saturated Fat: 0.9g
- Cholesterol: 18.4mg
- Sodium: 308.2mg
- Total Carbohydrates: 29.8g
- Dietary Fiber: 2g
- Sugars: 16.4g
- Protein: 3.5g
Servings:
48 muffins
Instructions:
- Mix well together everything, EXCEPT raisin bran.
- Then fold in raisin bran.
- Grease muffin tins.
- Bake 20 minutes at 400°F degrees.
- Keeps six weeks in the refrigerator.
These delightful bran muffins, handed down from Margaret Lefever herself, are a delightful blend of wholesome goodness and delightful flavor. Perfect for a quick breakfast, a mid-morning snack, or even a satisfying lunch addition, these muffins are sure to become a family favorite in no time! With just a few simple steps, you’ll have a batch of fluffy, moist muffins ready to enjoy with a cup of tea or coffee. And with the added benefit of the batter keeping well in the refrigerator for up to six weeks, you can have fresh-baked muffins whenever the craving strikes. So gather your ingredients, preheat your oven, and get ready to bake up a batch of Margaret Lefever’s Bran Muffins today! 🧁🌾
