Six-Week Bran Muffins Recipe
Ingredients
4 eggs
3 cups sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup vegetable oil
5 teaspoons baking soda
1 teaspoon salt
Directions
In a large bowl, beat eggs and sugar until well combined.
Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate at least 6 hours before using.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Stir in buttermilk, cereal, flour, oil, baking soda and salt; mix well.
Refrigerate at least 6 hours before using.
Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 15-20 minutes or until a toothpick inserted near the center comes out clean.
Batter may be stored, covered, in the refrigerator for up to 6 weeks.
Questions, Comments and Reviews
Related Recipes
By Same Chef
.jpg)
Chef
