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Ready Bake Bran Muffins

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Ingredients
  Whole bran cereal 3 Cup (48 tbs)
  Boiling water 1 Cup (16 tbs)
  Eggs 2 , lightly beaten
  Buttermilk 2 Cup (32 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Raisins/Currants / chopped pitted dates / chopped pitted prunes 1 Cup (16 tbs)
  Soda 2 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Cup (16 tbs)
  All-purpose flour 2 1⁄2 Cup (40 tbs), unsifted
Directions

In a large bowl mix bran cereal with boiling water, stirring to moisten evenly.
Set aside until cool, then add eggs, buttermilk, oil, and fruit and blend well.
In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended; then stir into bran mixture.
To store for later use, refrigerate batter in tightly covered container for as long as two weeks, and bake muffins at your convenience; stir batter to distribute fruit evenly before using.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 2/3 full.
Bake in a 425° oven for about 20 minutes or until tops spring back when lightly touched.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Cake

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