Bran Muffins II
Source of Recipe
unknown
Recipe Introduction
A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed. 12 servings.
List of Ingredients
1-1/4 cups all-purpose flour
1 cup bran flakes cereal
3/4 cup white sugar
1-1/4 teaspoons baking soda
1/2 teaspoon salt
1 eggs, beaten
1/4 cup melted shortening, cooled
1 cup buttermilk
Recipe
Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a large mixing bowl, sift flour. Add the cereal,
sugar, baking soda and salt; stir to combine.
3 Add eggs, shortening and buttermilk; mix well.
4 Cover bowl and store batter in refrigerator for at
least 24 hours before using. Batter will keep in the
refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
5 Scoop batter into lined or lightly greased muffin cups,
filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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