Always Ready Bran Muffins
Source of Recipe
Internet
List of Ingredients
3 c Unprocessed wheat bran
1 c -- Water, boiling
1 c Sugar
1/2 c Margarine
2 Eggs
2 1/2 c Flour, unbleached
2 1/2 ts Baking soda
1 t Salt
2 c Buttermilk
Raisins (opt.)
Pecans (opt.)
Recipe
* I use whole wheat flour and add water to the
recipe.
Put 1 c of the wheat bran in a small bowl. Add the
boiling water, stir once and let stand to soften.
Cream the margarine and sugar in a mixing bowl. Beat
the eggs slightly and add to the margarine mixture,
mixing well.
Combine the flour soda and salt in a mixing bowl.
Combine the wheat bran, the softened bran, and the
flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the
buttermilk. Stir until thoroughly mixed.
Pour into a plastic container with a tight lid. Store
in the refrigerator for a minimum of 12 hours and a
maximum of 6 weeks. Makes 2 dozen.
These muffins are made, stored in the refrigerator,
and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F.
Spoon the batter into teflon-lined or buttered muffin
tins, filling them 2/3 full. Bake 18 minutes and
serve.
I like to add rasins and pecans to the muffin tins
before cooking.
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