Serves: 18
Total Calories: 98
Preheat oven to 400° F. Heavily grease 18 muffin-pan cups. In a medium bowl combine cereal and boiling water cool. Stir in buttermilk, vegetable oil and egg set aside.
In a small bowl combine flour, sugar, baking soda and salt. Add to bran mixture stir until moistened (batter will be thick).* Fill muffin cups three-fourths full. Bake for 20 minutes or until browned. Serve warm.
*Batter can be covered and stored in the refrigerator up to 10 days. For best results carefully spoon refrigerated batter into prepared muffin cups without stirring.
This Bran Muffins recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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