These muffins are a favorite in my hometown of Tuscaloosa, Alabama. There is a restaurant called The Cypress Inn that serves them. The restaurant sits on the bank of the Black Warrior River. It has an excellent view and excellent food, but my favorite part of the meal is definitely these bran muffins. According to The Cypress Inn, the original recipe for these muffins came from a bed and breakfast in Natchez, Mississippi.
These muffins are good anytime of the day. They are not too sweet and all the spices make them go really well with savory dishes. The best part about this recipe is that the batter will keep for about a month. This means you can pretty much have these tasty little muffins anytime you want. You can also make as few or as many as you want.
My Mother has made these muffins for years. She probably makes a couple batches of them each week. They are best eaten hot out of the oven with just a little pat of butter. A basket of these muffins on the table will make any meal better.
Cypress Inn Bran Muffins
15 oz box raisin bran cereal
3 cups sugar
5 cups all-purpose flour
5 tsp baking soda
2 tsp salt
4 eggs
1 cup vegetable oil
1 quart buttermilk
2 tsp vanilla extract
1 tsp cinnamon
1 tsp ground cloves
1 tsp nutmeg
In a large bowl combine all ingredients and stir until mixed. Cover and let sit in the fridge for at least 36 hours to let the flavors meld. To bake preheat the oven to 400 degrees. Then scoop by the heaping tablespoon into a mini muffin pan. Let bake for 15-17 minutes. Serve warm. These are best eaten the day they are made. This recipe will make several batches of muffins. Store the batter covered in the fridge. The batter will keep for a month.
4 comments:
I will definitely try making these. I already have most of the ingredients.
Let me know how you like them!
I made these this week and they were a big hit at home and at work! Highly recommended.
Bill,
I'm glad you liked them.
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