Thursday, January 5, 2012

Cinnamon Blueberry Kemper Muffin

While living in Iowa I was given this recipe by a dear friend Shanna.  It was her husbands Grandmother's recipe.  It is delicious!  I never thought of a bran muffin as delicious, but - it really is amazing.  The batter last for 6 weeks in the refrigerator which is nice, but it doesn't last that long in our house!  Perfect Breakfast!  Serve it with a Banana and Hot Tea - YUMMY!

(This is a previous post that appeared just as the Kemper Bran Muffin. We changed it up a bit this week and added about 4 Tablespoons of Cinnamon, and Blueberries right before baking.)

2 cups All Bran
2 cups hot water
Pour water over the bran and let set while mixing the rest.

1 cup oleo
3 cups sugar
4 eggs
Beat together and add bran/water mix.

Next add:
1 qt buttermilk
5 tsp baking soda
5 cups flour
4 cups 40% bran flakes

Keeps in fridge for over 6 weeks.
 Bake in muffin tins at 375 degrees for 12-15 minutes

Yes - it looks like mud!
The batter will become firm after being in the refrigerator overnight. 
We added our blueberries by poking them into the batter due to this batter being so firm. 
Once baked they sort of looked like M&M muffins due to the bulging blueberries! Yummy!

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