SIX WEEK BRAN MUFFINS

By á-6145

Ingredients

• 4 CUPS OF BRAN FLAKES
• 2 CUPS OF ALL BRAN CEREAL
• 2 CUPS OF BOILING WATER
• 3 CUPS OF FLOUR
• 2 CUPS OF WHOLE WHEAT FLOUR
• 1 TSP SALT
• 5 TSP SODA
• 1 CUP VEG OIL
• 2 CUPS SUGAR
• 4 EGGS BEATEN
• 1 QUART BUTTERMILK
• 1 CUP CHOPPED NUTS

Preparation

Step 1

IN LARGE BOWL COMBINE 2 CUPS BRAN FLAKES AND 2 CUPS ALL BRAN CEREAL, POUR BOILING WATER OVER CEREAL AND SET ASIDE
IN ANOTHER BOWL BLEND OIL, SUGAR, AND BEATEN EGGS, FOLD IN HOT BRAN MIXTURE AND THEN THE FLOUR. STIR IN BUTTERMILK AND THEN FOLD IN REMAINING 2 CUPS OF BRAN FLAKES AND NUTS UNTIL COMBINED.

BATTER CAN BE STORED IN COVERED CONTAINER IN REFRIGERATOR FOR UP TO SIX WEEKS.

WHEN MAKING MUFFINS SPOON BATTER INTO MUFFIN CUPS AND BAKE FOR 15 TO 18 AT 400 F.