Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Ready to Bake Bran Muffins




Source of Recipe


Internet


List of Ingredients




6 cups Raisin Bran cereal
2-3/4 cups sugar
5 cups flour
2 scant Tablespoons baking soda
2 teaspoons salt
2 Tablespoons cinnamon
1 Tablespoon nutmeg
4 eggs, beaten
1 quart buttermilk or sour milk
1 cup canola oil
1/2 cup nuts, dates, or raisins (optional)

Mix dry ingredients, including spices. Add eggs, milk, oil, and optional ingredient. Pour batter into greased muffin pans. Bake at 375 degrees for 20 to 25 minutes. Batter keeps for 6 weeks in the refrigerator. The longer the batter is stored, the better the taste. The muffins are very moist, have a great flavor, and freeze very well.



Recipe