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Bran Muffins |
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Serves: 18 Print this Recipe1 1/2 cups whole bran cereal 1/2 cup water boiling 1 cup buttermilk 1/4 cup vegetable oil 1 egg 1 1/2 cups flour 1/2 cup sugar 1 1/4 teaspoons baking soda 1/2 teaspoon salt 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. Bran Muffins comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cooling Breads Rising Testing Breads For Doneness Leavening In Quick Breads Bran Muffins Bubble Ring Buttermilk Biscuits Buttery Dinner Rolls Cardamom Braid Cheese-Filled Coffee Cake Cherry Streusel Coffee Cake Chocolate Tea Bread Cinnamon Bread Cobbler Dough Cranberry-Orange-Nut Bread Dessert Crepes Favorite White Bread Graham Bread Hazelnut Coffee Cake Manicotti Crepes Onion And Herb Bread Success Popovers Yorkshire Pudding Basic Pizza Crust Freezer Storage For Unbaked Crusts: Freezer Storage For Prebaked Crusts: Variations Of Basic Pizza Crust Another Chocolate Tea Bread |
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