Ever-ready bran muffins
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | WheatBran Flakes/Raisins;1Pk |
| 5 | cups | Whole Wheat Flour |
| 2 | cups | Sugar |
| 1 | tablespoon | Baking Soda AND |
| 2 | teaspoons | Baking Soda |
| 2 | teaspoons | Salt |
| 4 | eaches | Eggs; Lg, Beaten |
| 1 | quart | Buttermilk |
| 1 | cup | Vegetable Oil |
Directions
Combine the cereal, flour, sugar, soda and salt in a very large bowl.
Make a well in the center of the mixture and add the eggs, buttermilk and oil. Stir until the dry ingredients are just moistened and no flour streaks remain. Cover and store in the refrigerator until ready to bake. Batter can be stored for up to 6 weeks. When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full. Bake at 400 degrees for 12 to 15 minutes or until done.
Makes a total of 5½ dozen muffins.
Related recipes
- 100% bran muffins
- All-bran muffins
- Always ready bran muffins
- Anderson bran muffins
- Bakery-style bran muffins
- Best bran muffins
- Brainy bran muffins
- Bran cereal muffins
- Bran muffin mix
- Bran muffins
- Bran muffins-in-waiting
- Classic bran muffins
- Easy bran muffins
- Ever ready bran muffins (boles)
- Lite bran muffins
- Muffins - all bran
- Natural bran muffins
- Ready whenever bran muffins
- The best bran muffins
- The ultimate bran muffin