January 21, 2011

6 Week Bran Muffins

2 c Kellogg’s All Bran cereal
4 c Nabisco 100% bran
2 c boiling water
2 ½ c sugar
4 eggs
5 tsp baking soda
5 tsp salt
1 quart buttermilk
6 cups flour

In a large bowl mix cereal and boiling water till cereal is wet and water is absorbed. Set aside. Mix remaining ingredients and add to wet cereal. Scoop batter into a greased muffin pan. Bake at 350* for 20 minutes. This recipe makes a large batch. You may store batter in fridge for up to 6 weeks. The “older” it gets the tastier the muffins.

Janelle Openshaw

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