6 week bran muffins
(2 ratings)
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I bake these quite often and share with family and friends. I got hooked on bran muffins while visiting in California and since these require hardly any time for preparation or baking they are nice to have on hand just in case you get unexpected company or you want a good treat... Enjoy them as much as we do.
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(2 ratings)
yield
6 -12
prep time
10 Min
cook time
15 Min
Ingredients For 6 week bran muffins
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4eggs
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3 csugar
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1 qtbuttermilk
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6 cassorted bran cereal, such as all bran buds, raisin bran or all bran flakes
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5 cflour
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1 coil
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5 tspbaking soda
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1 tspsalt
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1 cwalnuts or raisins (optional)
How To Make 6 week bran muffins
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1In a large bowl beat eggs and sugar. Stir in buttermilk, cereal, flour, oil baking soda and salt. Mix thoroughly. You may add walnuts or additional raisins (optional)
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2Refrigerate at least 6 hours before using. Then fill your muffin papers or greased tins 2/3 full. Bake 400 degrees, 15-20 minutes.
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3This batter may be stored in a covered tightly container for up to 6 weeks. You can bake 2 or 3 or whatever you choose at a time. Do not stir the batter when you take it from the refrigerator. It will appear light and airy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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