Jan's Mom's Bran Muffins
Patti Ann McClellan
Chill batter 24 hours
Yield: 3 dozen
Batter keeps in fridge for about 3 weeks.
Do NOT stir batter after refrigerating.
4 ckellogg's all~bran, original
2 ckellogg's all~bran, bran buds
2 cboiling water
1 cvegetable oil
5 tspbaking soda
How to Make Jan's Mom's Bran Muffins
- In x-large bowl:
Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
- In medium bowl:
Mix flour, salt, and soda; set aside.
- In large bowl:
Cream sugar and oil.
Mix in eggs until smooth.
Add buttermilk and mix well.
- Stir in flour mixture. Don't over mix.
- Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
- Refrigerate for 24 hours.
Do not stir after refrigerating.
- Spoon 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.