I use almond or soy milk as my dairy alternative, depending on who will be eating the baking, and I fake the buttermilk component by adding a teaspoon of lemon juice or white vinegar to my almond milk a few moments before adding it. You would never know the difference. I love this recipe because it can last well mixed in the fridge in a sealed container for two weeks so that you can quickly bake some up on a Saturday morning for a quick hot breakfast.
In my new house my fridge is pretty small, so I just make half a recipe and bake them all at once, then I individually wrap them and freeze them in a zip lock bag, ready to grab one to place in a lunch kit.
Originally I got this recipe from a friend, and I am unsure as to where she got it, but I have altered it over the years.
Bran Muffins (Dairy Free)
Pre-heat oven to 400
4 cups Flour
4 cups bran
1 tsp cinnamon
1 tsp salt
4 tsp baking soda
2 cups white sugar
6 eggs
4 cups almond milk (add a tsp of white vinegar to your milk. Any milk alternative will work. Or if you don't want it to be dairy free, buttermilk)
2 cups oil (I usually use canola)
1/2 cup molasses (I like fancy molasses, but I don't think it matters)
2 cups raisins (or cran-raisins or a mix of both)
1. mix dry ingredients
2. mix wet ingredients in separate bowl and add to dry. Stir just until blended, Do not over mix.
3. add raisins.
4. bake at 400 for 10 minutes then lower oven temp to 350 and bake for additional 6-10 minutes. my oven only takes an extra 6 minutes.
You will know that they are done when they crack on top and are slightly firm to the touch. If you want you can test if they are done by inserting a tooth pick into a muffin and if it comes out clean they are finished. The muffins should be nice and golden brown and smell delicious.
