Patti Ann's StoryHand mix only!
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.
kellogg's all~bran, original
kellogg's all~bran, bran buds
1In x-large bowl:
Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
2In medium bowl:
Mix flour, salt, and soda; set aside.
3In large bowl:
Cream sugar and oil.
Mix in eggs until smooth.
Add buttermilk and mix well.
4Stir in flour mixture. Don't over mix.
5Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
6Refrigerate for 24 hours.
Do not stir after refrigerating.
7Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins.
Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.
About this Recipe
Patti Ann McClellan pattimc2 - Jun 22, 2012
I tried this recipe and say it's Family Tested & Approved!