Love to read your recipes!
@Never_falter2
My fav muffins are Bran Muffins... the actual recipe is below, which is hands down better than the non dairy no egg version I usually make ((I substitute the butter for
Dead Link Removed (say that 6 times fast :wtf: ) & apple cider vinegar + nonDairy Milk (I usually use coconut or almond) or nonDairy Yogurt (ditto), and either “flax eggs” or bobs redmill egg replacer)) But I love bran muffins so much that it’s worth doing all the awkward replacements to still have them.
For anyone who has read my cooking recipes... yes. I actually do weigh and measure when I bake :p Just not when I cook.
This is a pretty big recipe ... makes apx 36 muffins.
BEST - Make batter the night before, leave in fridge overnight, & bake in morning... but can be made immediately. It’s nice to do all the work the night before & just fill the tins and set to bake while I’m taking a shower & getting kids ready in the morning, though. Even better than make ahead waffle batter, because I don’t have to stand there fillignhe waffle maker every 2 minutes, the muffins bake without supervison. Woohoo!
1 Cup // ( 2 Sticks or 1/4 LB) // 225g Butter
2 Cups // 400g Sugar
4 Eggs
2 Cups // 500ml water at room temp
4 Cups // 1 Litre Buttermilk
4 Cups // 240g All Bran Original Cereal
2 Cups // 67g Bran Flakes
5 Rounded Teaspoons // 32g baking soda
5 Cups // 650g All Purpose Flour
Oil for greasing muffin tins
1. Cream Butter & Sugar together with electric mixer
2. Add eggs and beat until smooth.
(Put mixer away after this & Use spoon for rest of recipe)
3. Add water, buttermilk, AllBran, & Bran Flakes and mix thoroughly.
4. Let sit 30 minutes for cereal to absorb & soak through
5. Add baking soda with sifter (baking soda lumps are a way to make kids make terrible :wtf: faces at you and complain for several years about the time you ruined the muffins :shifty: Husbands aren’t much better.)
6. Add Flour, a cup at a time, mixing thoroughly.
7 IDEALLY cover with cling wrap and refrigerate overnight
8 Oven Preheat to 375F / 190C
9 Grease muffin tins with oil or vegetable shortening
10 Fill tins about 3/4 full
11 Bake 30 minutes, or until a toothpick inserted comes out clean.
Muffins keep about 1 week in ziplock bags in the fridge, or 3 days covered on the counter.
Fantastic split in half, served warm, with butter melting into them.
***
This is the cupcake/cake I use most... except I zest about 2 lemons worth of peel into the sugar so they’re wowza lemony :D It’s about 33/33/33 on whether I’ll do no frosting, vanilla frosting, or chocolate frosting. I looooove chocolate on yellow cake. Love it. But vanilla is so light and summery, and no frosting is me being lazy + my waistline thanking me ;) = win/win.
The Best Vegan Vanilla Cake (or Cupcakes) recipe
