Susan's Bran Muffins (6 week) +Lori variation
1 cup boiling water
3 cups all bran
1/2 cup butter, melted
1 1/2 cups sugar
2 1/2 cups flour
2 tsp baking soda
2 cups buttermilk
Pour the boiling water over the bran. Add butter, then stir in the eggs and the sugar. Blend in the flour, soda, and buttermilk. Store in an airtight container for up to six weeks. You may have to add a little milk for the right consistancy when you're ready to bake them.
*Bake muffins at 375 for 15-20 minutes.
My recipe is like Susan's except it calls for vegetable oil instead of butter. We really like it, though I haven't made it in ages. We often poke frozen blueberries down into the muffin batter after filling the muffin cups and just before baking.
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