Fruit and bran muffins
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 5 | teaspoons | Baking soda |
| 1 | cup | Butter or margarine |
| 2 | cups | Sugar |
| 4 | 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 |
Directions
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.