Six-week refrigerator bran muffins

Yield: 48 Medium muf

Measure Ingredient
2 cups (175 g) 100% bran flakes
2 cups (425 mL) boiling water
2 cups (450 g) margarine
2 cups (380 g) brown sugar or white
5 \N Eggs
5 cups (700 g) all-purpose flour
2 tablespoons Baking soda
½ teaspoon Salt
1 quart (950 mL) buttermilk
4 cups (340 g) All-Bran or Bran Buds cereal





Preheat oven to 375 F (190 C) and prepare pans (grease muffin tins or fill with paper liners.)

Mix part 1 and allow to cool. In large bowl cream part 2 with an electric mixer. In smaller bowl combine part 3 well. Add flour mixture to creamed mixture alternately with buttermilk. Gently fold in remaining bran into bran mixture as prepared above. Fill muffin tins as many as desired and bake as directed above, placing pan on middle rack of oven in one layer for even heat circulation. Test with toothpick to ensure that muffins are fully baked (toothpick should come out clean.) Variations: Bran Oatmeal - Substitute 4 cups (340 g) quick-cooking or old-fashioned oatmeal for All-Bran or Bran Buds cereal.

Bran and Grapenut Cereal - Substitute 2 cups (175 g) Grape Nut flakes for bran flakes.

Molasses Bran - Substitute ½ cup (125 mL) unsulphured molasses plus 1½ cups (275 g) brown sugar for sugar.

Recipe is from _Wild About Muffins_ by Angela Clubb.

Posted to EAT-L Digest 15 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Sun, 15 Sep 1996 22:37:49 EDT

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