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BRAN MUFFINS

Recipe Introduction


I got this recipe years ago from Sunset magazine. What I like about it is, you can mix up a large batch and refrigerate it for as long as 2 weeks and just make the number of muffins you need.





List of Ingredients



• 3 cups whole bran cereal
  
• 1 cup boiling water
  
• 2 eggs, slightly beaten
  
• 2 cups buttermilk
  
• 1/2 salad oil
  
• 1 cup raisins, currants, chopped pitted dates, or chopped pitted prunes
  
• 2 1/2 teaspoons soda
  
• 1/2 teaspoon salt
  
• 1 cup sugar (I use 1/2 cup brown and 1/2 cup white)
  
• 2 1/2 cups regular all purpose flour, unsifted
  






Instructions



1. In a large bowl mix bran cereal with the boiling water, stirring to moisten evenly. Set aside until cool, then add eggs, buttermilk*, oil, and fruit. Blend well. Stir together the soda, salt, sugar and flour, then stir into the bran mixture.
   
   
2. You can bake the muffins now or refrigerate the batter in a tightly covered container for as long as two weeks, baking muffins at your convenience. Stir batter evenly to distribute fruit before using.
   
   
3. Spoon batter into buttered 2 1/2 inch diameter muffing cups, filling 1/3 to 3/4 full. Bake in 425 degree oven for about 20 minutes or until top springs back when lightly touched. Serve hot. Makes 2 to 2 1/2 dozen muffins.
   
   
4. *If you don't have buttermilk on hand you can make your own. To 1 cup of milk add 1 tablespoon white vinegar OR 1 tablespoon lemon juice and let sit 5 minutes.