Bran Muffins-In-Waiting
- 1 c Warm Water
- 2 1/2 c Unbleached All-purpose Flour
- 1/2 c Butter/Margarine, Room Temp.
- 2 Large Eggs
- 3 1/2 c Wheat/Oat Bran Cereal
- 2 1/2 ts Baking Soda
- 1 1/2 c Granulated Sugar
- 2 c Butter/Sour milk.
Mix water with 1 cup cereal.
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar 1/2 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 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 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, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and serve
hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
Sift flour with baking soda.
In a large bowl, beat butter until creamy. Add sugar 1/2 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 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 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, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter.
Bake about 20 minutes, or until nicely browned. Remove from pan and serve
hot with butter.
Makes 6 cups batter or about 24 2 1/2-inch muffins.
From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
