Chocolate Horse Muffins
Submitted by LBeach0908
Big-batch buttermilk bran muffins made with two kinds of bran cereal and boiling water for an incredibly moist crumb. Makes 24 hearty muffins with endless mix-in possibilities.
YIELD
24 servingsPREP
10 minCOOK
20 minREADY
35 minDon’t let the name fool you. “Horse muffins” just means these are big, hearty, and built to fuel a long morning. Two kinds of bran cereal get soaked in boiling water and buttermilk until soft and porridge-like, then folded into a simple batter of creamed shortening, sugar, and eggs.
The result is a muffin that’s moist, fiber-packed, and just sweet enough to feel like a treat without tipping into dessert territory. The batter comes together fast, makes a full two dozen, and takes well to whatever you want to toss in.
Carrots, chopped apples, walnuts, raisins, dates, orange zest, warm spices... pick your favorites and make them your own.
Kitchen Tips
- Let the bran and buttermilk mixture cool to lukewarm before adding it to the creamed ingredients. Hot liquid will melt the shortening and change the texture
- Don’t overstir the batter once the flour goes in. A few lumps are fine. Overmixing makes tough, dense muffins
- This batter keeps in the fridge for up to a week, so you can bake fresh muffins every morning from the same batch
Variations
- Apple Cinnamon: Fold in 1 cup grated apple and 1 teaspoon cinnamon
- Carrot Raisin: Add 1 cup grated carrot and ½ cup raisins
- Date Nut: Stir in 1 cup chopped dates and ½ cup chopped walnuts
Ingredients
Directions
1) Combine all bran, bran cereal, salt, boiling water and buttermilk and let stand until luke-warm.
2) Cream shortening and sugar and then add eggs.
Stir into cool bran mixture.
Add flour and baking soda into the wet bran mixture.
Do not overstir.
3) Spoon into muffin tins and bake at 350℉ (180℃) for 20 minutes.
Then check until done.
Hints: Add grated carrots, nuts, apples, spices, oranges, raisins or dates as desired.
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