Try these muffins for breakfast or a quick treat

THIS COMMUNITY COOKS

A 31-year resident of Hood County, Nancy Pricer enjoys sharing recipes with backstories. Send your favorite recipes and brief story about them to npricer@hcnews.com

It’s back to school season and that means students will come home from school with big appetites that need to be curbed before dinner. My dear sweet mother used to make bran muffins and keep them in the freezer when I was in high school.  I would take two out when I got home from school and pop them in the microwave, top them with butter and devour them like a good teenager should.

In the past, I frequently made them and kept them in the freezer here at the Hood County News and I would always have a backup breakfast or snack.

I haven’t made them in a long time, and came across the recipe while cleaning out my recipe box. So I am dusting off the recipe card and will fill my freezer for a quick breakfast and quick snack for my 7-year-old grandson, Hudson.

Not only do they freeze well, but you can keep the batter in the refrigerator for up to six weeks so you can make them fresh and hot out of the oven too. What’s great about that is you don’t have to commit to baking all of the muffins at one time.

Bran Muffins

2 cups bran buds (Kellogg’s makes these and they look like little pellets)

2 cups bran flakes

2 ¼ cups sugar

1 cup melted shortening, butter or coconut oil

1 quart buttermilk

4 large eggs

5 cups flour

5 teaspoons baking soda

2 teaspoons salt

2 cups raisins (optional)

2 cups boiling water

Pour 2 cups boiling water over 2 cups of bran buds. Cool.

Mix shortening (or butter or coconut oil) and sugar. Add eggs and water/bran mix. Beat.

Add bran flakes, salt and baking soda.

Add buttermilk and raisins.

Refrigerate overnight. Keeps 6 weeks.

Lightly grease muffin tins or use paper muffin liners. Bake in muffin tins at 400 for 15-18 minutes.

npricer@hcnews.com | 817-573-7066, ext. 230