Ready Bake Bran Muffins Recipe
Ingredients
3 cups whole bran cereal
1 cup boiling water
2 eggs, lightly beaten
2 cups buttermilk
1/2 cup salad oil
1 cup raisins, currants, chopped pitted dates, or chopped pitted prunes
2 1/2 teaspoons soda
1/2 teaspoon salt
1 cup sugar
2 1/2 cups all-purpose flour, unsifted
Directions
In a large bowl mix bran cereal with boiling water, stirring to moisten evenly.
Set aside until cool, then add eggs, buttermilk, oil, and fruit and blend well.
In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended; then stir into bran mixture.
To store for later use, refrigerate batter in tightly covered container for as long as two weeks, and bake muffins at your convenience; stir batter to distribute fruit evenly before using.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 2/3 full.
Bake in a 425° oven for about 20 minutes or until tops spring back when lightly touched.
Set aside until cool, then add eggs, buttermilk, oil, and fruit and blend well.
In a separate bowl, stir together soda, salt, sugar, and flour until thoroughly blended; then stir into bran mixture.
To store for later use, refrigerate batter in tightly covered container for as long as two weeks, and bake muffins at your convenience; stir batter to distribute fruit evenly before using.
Spoon batter into greased 2 1/2-inch muffin cups, filling each about 2/3 full.
Bake in a 425° oven for about 20 minutes or until tops spring back when lightly touched.
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