Easy Bran Muffins Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
"This recipe...is great for,
-kids. The ingredients are,
Directions:
measured in whole amounts. It makes a lot of batter, but it can be
stored in the refrigerator so the muffins can be made in batches." -
Peggy Reed 6 cups bran cereal (not flakes) 2 cups boiling water 1
cup butter or margarine, softened 3 cups sugar 4 each eggs 5 cups
flour 5 tsp. baking soda 1 tsp. salt 1 quart buttermilk Combine
cereal and water; let stand 10 minutes. In a mixing bowl, cream
butter and sugar. Add the eggs, one at a time, beating well after
each addition. Combine flour, baking soda and salt; add to creamed
mixture alternately with buttermilk. Fold in cereal mixture. Fill
greased or paper-lined muffin cups two-thirds full. Bake at 400
degrees for 15-20 minutes. Note: Batter may be stored covered in the
refrigerator for 6 weeks; do not stir. Bake as directed. Yields: 5-6
dozen From: "Taste of Home" Magazine, October/November 1994 Posted
by: Debbie Carlson - Cooking
Submitted By DEBBIE CARLSON On 10-17-94
Source from luhu.jp
stored in the refrigerator so the muffins can be made in batches." -
Peggy Reed 6 cups bran cereal (not flakes) 2 cups boiling water 1
cup butter or margarine, softened 3 cups sugar 4 each eggs 5 cups
flour 5 tsp. baking soda 1 tsp. salt 1 quart buttermilk Combine
cereal and water; let stand 10 minutes. In a mixing bowl, cream
butter and sugar. Add the eggs, one at a time, beating well after
each addition. Combine flour, baking soda and salt; add to creamed
mixture alternately with buttermilk. Fold in cereal mixture. Fill
greased or paper-lined muffin cups two-thirds full. Bake at 400
degrees for 15-20 minutes. Note: Batter may be stored covered in the
refrigerator for 6 weeks; do not stir. Bake as directed. Yields: 5-6
dozen From: "Taste of Home" Magazine, October/November 1994 Posted
by: Debbie Carlson - Cooking
Submitted By DEBBIE CARLSON On 10-17-94
Source from luhu.jp