Easy bran muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| \"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
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