Fruit and bran muffins

Yield: 1 Servings

Measure Ingredient
2 cups Water
5 teaspoons Baking soda
1 cup Butter or margarine
2 cups Sugar
4 \N Eggs; beaten
5 cups Flour
1 teaspoon Salt
4 cups All-Bran¨ Cereal
2 cups Bran flakes cereal
4 cups Buttermilk
2 cups Chopped dried fruit (apricots, raisins)
1 cup Chopped nuts

Bring water to boil and cool. Add baking soda and set aside. In a large bowl cream butter and sugar, then add eggs. Sift flour and salt and add to egg mixture. Add cereals and buttermilk. Add water and baking soda mixture and blend well. Add fruit and nuts before baking. Bake at 400¡ for 20 minutes.

Posted to EAT-L Digest 11 Aug 96 Date: Mon, 12 Aug 1996 06:57:33 -0300 From: Betsy Burtis <ebburtis@...> NOTES : This dough may be stored in the refrigerator for 4 to 6 weeks. It only gets better with age. If you make a full recipe, you will need a LARGE mixing bowl.

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