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Ever-ready bran muffins
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| Artist: |
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| Categories: |
Bakery, Breads, Fruits, Muffins & Biscuits |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 15
| oz | WheatBran Flakes/Raisins, 1Pk | | 5
| cup | Whole Wheat Flour | | 2
| cup | Sugar | | 1
| tbsp | Baking Soda AND | | 2
| tsp | Baking Soda | | 2
| tsp | Salt | | 4
| each | Eggs, Lg, Beaten | | 1
| quart | Buttermilk | | 1
| cup | Vegetable Oil |
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Procedures:
| 1 | Combine the cereal, flour, sugar, soda and salt in a very large bowl. | | 2 | Make a well in the center of the mixture and add the eggs, buttermilk and oil. | | 3 | Stir until the dry ingredients are just moistened and no flour streaks remain. | | 4 | Cover and store in the refrigerator until ready to bake. | | 5 | Batter can be stored for up to 6 weeks. | | 6 | When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full. | | 7 | Bake at 400 °F for 12 to 15 minutes or until done. | | 8 | Makes a total of 5 ?dozen muffins. |
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