Friday, May 9, 2008

Bran Muffins from Grandma Verda Willardson

2 c boiling water
2 c bran flakes cereal (I use Raisin Bran)
1 qt. buttermilk
5 c whole wheat flour
3 c sugar
4 c Allbran cereal
1 t salt
1 c oil
4 beaten eggs
5 t soda

Add bran flakes to boiling water and set aside to cool. Sift flour, sugar, salt, soda. Cream together with oil and eggs. Add softened bran flakes and buttermilk. Add allbran and mix well. Pour into muffin tins sprayed with Pam. Bake at 400 for 20 minutes. Can add nuts, dates, or raisins.

You don't need to use all the batter the same day, as this recipe makes 5 dozen. Leftover batter can kept for 2 weeks covered in the refrigerator. That way you can have fresh hot muffins whenever you want them. (Or nuke any left-over muffins for a fresh-tasting treat.)

1 comment:

Angela said...

Sometimes I make the whole batch, and freeze them. They taste yummy and fresh with a few seconds in the microwave, then I don't have to fire up the oven everytime I want a muffin!