Always Ready Bran Muffins
Treat yourself every morning with these scrumptious bran muffins that will instantly satisfy your hunger!
Yield
24 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
bran
unprocessed |
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
sugar
|
|
| ½ | cup |
margarine
|
|
| 2 | large |
eggs
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
buttermilk
|
|
|
raisins, seedless
optional |
*
|
||
|
pecans
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
bran
unprocessed |
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
sugar
|
|
| 118 | ml |
margarine
|
|
| 2 | large |
eggs
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
buttermilk
|
|
| 1 | x |
raisins, seedless
optional |
*
|
| 1 | x |
pecans
optional |
*
|
Directions
- I use whole wheat flour and add water to the recipe.
Put 1 cup 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℉ (200℃). Spoon the batter into teflon-lined or buttered muffin tins, filling them ⅔ full. Bake 18 minutes and serve.
I like to add rasins and pecans to the muffin tins before cooking.
