Thursday, July 10, 2008

Ready-Bake Bran muffins

Wholesome and delicious, Make the batter ahead of time and only use enough batter each morning for the number of freshly baked muffins you want. Batter keeps in the refrigerator for up to 2 weeks. From our Grandma Henderson.

3 c whole bran cereal
½ c oil
1 c boiling water
2 ½ tsp baking soda
2 eggs, lightly beaten
½ tsp salt
2 c buttermilk
1 c sugar
1 c raising, currants, chopped pitted dates, or prunes
½ c chopped nuts 2 ½ c flour ( or use ½ wheat flour, or if you are using all wheat flour use 4 Tbsp less)

In a large bowl mix bran cereal with water until evenly moistened. Set aside until cool. Add eggs, buttermilk, oil, raisins, nuts and mix well. In another bowl stir together soda, salt, sugar, and flour until blended; then stir into bran mixture. To bake, spoon batter into greased muffin cups filling each about ¾ fill. Bake at 425° for about 20 minutes.

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