Serves: 42
Total Calories: 106
sing the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the
oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a
tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter. When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375ºF. Using about half a cup of batter for each, fill
paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger. Foodfan NOTE: I have been making these for years and they are the best!! I prefer to spray my pan with Pam instead of using the paper liners and they come out
just fine. I like to let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins
This Green Meadows Six Bran Muffins recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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