Pail full of muffins
72 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | All bran cereal |
| 2 | cups | Boiling water |
| 1 | cup | Butter or margarine |
| 3 | cups | White sugar |
| 3 | tablespoons | Brown sugar |
| 4 | Eggs | |
| 1 | quart | Buttermilk |
| 1 | tablespoon | Salt |
| 5 | cups | Flour |
| 3 | tablespoons | Baking soda |
| 4 | cups | Bran flakes (8 oz) |
| 2 | cups | Raisins or chopped dates |
Directions
This recipe makes 6 dozen muffins. The batter may be kept 6 weeks covered in the refrigerator. Prepare recipe the day BEFORE baking.
Pour boiling water over all bran & let stand. In very large bowl (or bath tub), cream butter, sugars & eggs. Add buttermilk & then bran mixture. Mix well. Premix flour, b/soda & salt & add to above mixture. Mix well. Add bran flakes & fold in until just combined. Add raisins or dates. Chill 1 day before baking. Spoon into pans & bake at 375øF for 15-20 mins.
CHILL 1 DAY
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .