Overview

One of the things that came out in the Epstein files was apparently his killer bran muffin recipe which his flock clamoured for.

I have seen this mentioned a couple times, and found this resource which reviews the recipes in question, in their original correspondence.

Given that the last bran muffin I made was entirely adlibbed and emerged from my tail end effectively as chipboard, which was about at pleasant as you would expect an emergent plank to be, I thought I would give this recipe a chance. I also eyeballed this 9 bran muffin recipe comparrison which yielded a max average score of 7.2

I have not made this recipe, and it looks off to me as there is a shit ton of baking soda being added with no acid to react it against.

I had the chatgpt extract the recipe, asked it about the use of baking soda prior to refrigeration, and it pointed out that this looked like a cocked up variation of this: Amish

Epstein Muffins

  • Yield: Large batch (raw mixture keeps up to 30 days refrigerated)
  • Chill Time: 24 hours prior to first bake
  • Bake Time: 35–45 minutes

  • Oven Temp: 350°F (175°C)

Ingredients

Muffin Batter

  • 4 large organic eggs
  • 1/2 cup dark brown sugar
  • 1 cup extra virgin olive oil
  • 4 cups whole organic milk
  • 1 tsp vanilla extract
  • 7 cups almond flour
  • 4 cups digestive bran
  • 1/2 cup ground flax seed
  • 1/2 cup whole flax seed
  • 5 tsp baking soda
  • 1/4 tsp salt
  • 1 cup raisins

Topping

  • Equal parts (approximately a handful each):
    • Pecans
    • Walnuts
    • Sliced almonds
    • Whole flaxseed
    • Flaxseed meal
  • Extra whole flaxseed (for sprinkling beneath the nut topping)

Instructions

  1. Combine Dry Ingredients: In a large bowl, mix together the almond flour, digestive bran, ground flax seed, whole flax seed, baking soda, and salt.
  2. Beat Eggs & Sugar: In the bowl of an electric stand mixer, beat the eggs and brown sugar together until thick and creamy.
  3. Incorporate Oil: Slowly add the extra virgin olive oil to the egg and sugar mixture; beat until well combined.
  4. Mix Liquids: In a separate container, stir together the whole milk and vanilla extract.
  5. Alternate Additions: Add the dry mixture and milk mixture alternately into the egg base, mixing just until combined. Do not overmix.
  6. Add Raisins: Gently fold in the raisins until evenly distributed.
  7. Refrigerate: Pour the mixture into an airtight container and chill in the refrigerator for at least 24 hours before baking. (Note: Batter will keep refrigerated for up to 30 days.)
  8. Preheat & Prepare: Preheat the oven to 350°F (175°C). Grease a large muffin tin with nonstick cooking spray.
  9. Portion & Top: Fill muffin cups to the top with batter. Sprinkle a light dusting of whole flaxseed directly onto the batter, then generously finish with the nut and flax topping mixture.
  10. Bake: Bake for 35 to 45 minutes, or until muffins are baked through and set.

Amish Refrigerator muffins

source recipe

  • 2 cups boiling water mixed with. . .
  • 2 cups All Bran Cereal .. .and let stand
  • 1 1/2 cups sugar
  • 1 cup canola oil. . or other light oil
  • 4 beaten eggs
  • 3/4 cup molasses
  • 1 quart /1 litre buttermilk
  • 1 navel orange including peel
  • 3 cups fresh raisins
  • 1 cup wheat germ
  • 2 1/2 cups of white flour
  • 2 1/2 cups of whole wheat flour
  • 4 cups natural bran
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • 3 teaspoons baking powder

In a medium sized bowl, pour your boiling water over the All Bran and let cool. .. for a bit. Cream together the oil, sugar, molasses and the eggs in a very large bowl. In a blender put your chopped orange, and half of the buttermilk, and puree well. Add the rest of the buttermilk and the orange mixture into the All Bran mixture. Mix together all the dry ingredients in another large bowl. Add the dry ingredients to the wet ingredients and stir until just combined. Now, you can put it into a more appropriate size or two smaller sized containers, cover and keep refrigerated. This muffin mix keeps for 6 weeks. You only need to make what you can eat in a day. Bake at 400 for 20 minutes.