January 14, 2009

Get You Going (literally) Bran Muffins - 6 Week Mix

This makes a huge batch - or you can leave the mix in your fridge for up to 6 weeks so you have fresh dough every time you want warm muffins.

Make the mix and it actually gets better with time in the fridge. I just make 1/2 dozen or so and keep making them until the batter is gone (since they're better fresh).

1 C. oil
1 C. sugar

4 eggs beaten
1 quart Buttermilk

2 C. water
then add:
4 C. whole bran cold cereal (All-Bran)

Take off heat and let sit for 5 min.

Mix:2 C. 40% bran flakes (Raisin bran is good, remove raisins)
1Tbsp Salt
5 tsp. Baking soda
2.5 C flour
2 C Whole wheat flour

Drop in muffin tin (3/4 full). You can add raisins each time you cook them (although they are great without).Cook for 15 to 20 minutes at 400. Serve warm.

Yields 60 muffins.

1 comment:

  1. Hi I found this cool recipe for Artichoke-scrambled Eggs Benedict. Has anyone ever tried it? Sounds good and I hope it is. Here is the link with the recipe and article. nice site to whoever created it.



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