Monday, May 23, 2011

Rebecca's Bran Muffins

Before you skip over this post, I want to tell you that these are not your normal bran muffins. They are moist, sweet and delicious.  The recipe calls for two different kinds of all bran cereal but I just used bran from the bulk section of my local store.  It worked great!

1/2 cups Nabisco all Bran
1/2 cups boiling water
1/4 cup shortening
3/4 cups sugar
1 egg
1 c kellogs all bran
1 c buttermilk
1 1/4 cups flour
1 1/4 tsp soda
1/4 tsp salt

Pour boiling water over nabisco all bran. Allow to cool. In a large bowl, cream shortening and sugar until light. Add egg and beat. Then Put in all bran and add flour, salt and soda alternativly with buttermilk and mix well. Then add the rest of all bran and mix well. Store in refrigator in covered containter (do not freeze). Bake in greased muffin tins 2/3 full at 400' for 15 minutes. The batter will keep up to 6 weeks to 2 months. Just stir it up and bake what you desire, then cover and store in refrigator until next time.

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