Not much happening here in ThimbleannaLand this week. This seems to be a bit of a recoup and plan week. There’s so much holiday inspiration popping up all over in blogs and magazines and I’ve just been taking a little extra time to read and decide how to go about organizing any projects I might want to do this year. I feel so unorganized!
Anyway, there’s definitely been NO time for sewing or knitting of any kind. I spent ALL weekend cleaning up the leaves in the yard. It was beautiful out there, so I almost didn’t mind all the work. My ribs are a little sore though from all that raking! So, you know how it goes around here — when I don’t have much going on, you get a recipe. This is my old stand-by, very favorite recipe for bran muffins. Someone gave me this recipe years ago, when I was a newlywed and I’ve just about worn it out. The fabulous thing about this recipe is that the batter keeps in the refrigerator, tightly covered for up to six weeks. I love to make up a big batch and then just bake one muffin while I’m getting ready for work in the morning. Then I can grab it and go. Yum, Yum!
Bran Muffins
3 cups sugar
1 cup + 2 Tbsp. shortening
4 eggs
1 quart buttermilk
4 cups Kelloggs All Bran
5 cups flour
5 tsp soda
1 tsp salt
2 cups Nabisco 100% Bran
2 cups boiling water
1 – 2 cups raisins (optional)
Pour hot water over Nabisco Bran. Set aside. Cream shortening, eggs, and sugar. Add buttermilk and Kelloggs All Bran. Add flour, soda and salt. Fold in Nabisco Bran and raisins.
(I included this picture with the spatula, because we haven’t been able to find Nabisco Bran Buds in the grocery store, so I’m not sure if they make it anymore. Last time I made this recipe, I substituted Kellogs Bran Buds, and it seemed to work just fine, although, I adjusted the water a bit. I wanted you to be able to sort of see how thick the batter should be when you’re done mixing it. And, I apologize to those of you not in the US, you probably won’t be able to find these cereals at all!) Bake at 400 degrees for 15 – 20 minutes. (Or, when I’m just making one, I turn the oven on, put the muffin in the cold oven, and bake for about 22 minutes.) Voilà!
Tomorrow is Veteran’s Day. For all those of you who serve, thank you for your bravery and sacrifice. Jean has a wonderful post tonight that you might want to check out. And I’m sure you probably know that if you’re a veteran, Applebee’s will give you a free meal tomorrow — what a nice tribute.
Happy Veteran’s Day!
XOXO,
Anna