Always Ready Bran Muffins
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Always Ready Bran Muffins
  Muffins    Bread  
Last updated 6/12/2012 1:03:41 AM. Recipe ID 27787. Report a problem with this recipe.
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      Title: Always ready bran muffins
 Categories: Bread
      Yield: 24 Servings
 
      3 c  Unprocessed wheat bran
      1 c  Boiling water
      1 c  Sugar
    1/2 c  Margarine
      2    Eggs
  2 1/2 c  Flour; unbleached
  2 1/2 ts Baking soda
      1 ts Salt
      2 c  Buttermilk
           Raisins (optional)
           Pecans (optional)
 
  I use whole wheat flour and add water to the recipe.
  
  Put 1 c of the wheat bran in a small bowl. Add the boiling water,
  stir once and let stand to soften.
  
  Cream the margarine and sugar in a mixing bowl. Beat the eggs
  slightly and add to the margarine mixture, mixing well.
  
  Combine the flour soda and salt in a mixing bowl. Combine the wheat
  bran, the softened bran, and the flour mixture, and then combine with
  the egg/margarine/sugar mixture alternately with the buttermilk. Stir
  until thoroughly mixed.
  
  Pour into a plastic container with a tight lid. Store in the
  refrigerator for a minimum of 12 hours and a maximum of 6 weeks.
  Makes 2 dozen.
  
  These muffins are made, stored in the refrigerator, and baked
  whenever they are wanted. About 25 minutes before serving, preheat
  the oven to 400 degrees F. Spoon the batter into teflon-lined or
  buttered muffin tins, filling them 2/3 full. Bake 18 minutes and
  serve.
  
  I like to add rasins and pecans to the muffin tins before cooking.
  




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Recipe ID 27787 (Apr 03, 2005)

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