Big batch bran muffins
36 muffins
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Natural bran |
| 3 | cups | All-bran cereal |
| 2 | cups | Boiling water |
| 3 | cups | Buttermilk |
| 1½ | cup | Sugar |
| 1 | cup | Vegetable oil |
| 1 | cup | Fancy molasses |
| 4 | Eggs, beaten | |
| 5 | cups | All-purpose flour |
| 5 | teaspoons | Baking soda |
| 1 | tablespoon | Salt |
| 2 | cups | Raisins or chopped dates |
Directions
In large bowl, combine natural bran and bran cereal. Stir in boiling water to moisten; let cool for 10 minutes. Stir in buttermilk, sugar, oil, molasses and eggs. In separate large bowl, combine flour, baking soda and salt; mix in raisins. Add to bran mixture, stirring until evenly mixed. Cover tightly and refrigerate for up to 1 week. To make muffins, spoon batter into large greased or paper-lined muffin cups, filling to top. Bake in 375 oven for about 25 minutes or until firm to the touch. Makes 36 muffins. NOTE: Keep a quantity of batter in the refrigerator so you can make fresh, hot muffins for breakfast, lunch or snacks. This recipe comes fromthe Maritimes and has a pleasant molasses tang.
Submitted By FLORENCE THOMPSON On 11-28-94
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