Bran Muffins-In-Waiting
Bran Muffins-In-Waiting recipe
Yield
48 servingsPrep
25 minCook
20 minReady
7 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
warm |
|
| 3 ½ | cups |
bran flakes cereal
wheat, oat bran |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 ½ | teaspoons |
baking soda
|
|
| ½ | cup |
butter
or margarine, room temp |
|
| 1 ½ | cups |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 2 | cups |
buttermilk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
warm |
|
| 828 | ml |
bran flakes cereal
wheat, oat bran |
|
| 591 | ml |
all-purpose flour
|
|
| 13 | ml |
baking soda
|
|
| 118 | ml |
butter
or margarine, room temp |
|
| 355 | ml |
sugar
granulated |
|
| 2 | large |
eggs
|
|
| 473 | ml |
buttermilk
|
|
Directions
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy.
Add sugar ½ cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often.
Stir in flour mixture ½ cup at a time, alternating with butter/sour milk, added ½ cup at a time also. Stir in soaked bran and the remaining bran cereal.
Cover and store in refrigerator at least 6 hours before baking.
To bake muffins:
Preheat oven to 400℉ (200℃). Grease 2½-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about ¼ cup batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2½-inch muffins.
