Ready Bake Bran Muffins
|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|
|Sugar||1 Cup (16 tbs)|
|All-purpose flour||2 1⁄2 Cup (40 tbs), unsifted|
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.