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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 1 c. boiling water
- 1 stick oleo
- 1 c. 100% bran flour
- 1 c. sugar
- 2 eggs
- 2 c. All-Bran cereal
- 2 1/2 c. all-purpose flour
- 2 1/2 tsp. salt
- 2 c. buttermilk
Method
- Add boiling water to 100% bran and set aside.
- Cream margarine and sugar; add eggs and buttermilk.
- Stir in dry ingredients just until moistened.
- Fill muffin tins 2/3 full.
- Bake at 375° for 20 minutes.
- Baked muffins freeze well.
- Uncooked batter keeps well for several weeks in covered jar in the refrigerator.
- When baking the refrigerated batter, allow extra time for baking.
- Chopped nuts, dates, raisins, etc. may be added to the batter.
