Always Ready Bran Muffins Misc Recipes

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Always Ready Bran Muffins


3 cUnprocessed wheat bran
1 c;Water, boiling
1 cSugar
1/2 cMargarine
2 1/2 cFlour, unbleached
2 1/2 ts Baking soda
1 ts Salt
2 cButtermilk
Raisins (opt.)
Pecans (opt.)


*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

I like to add rasins and pecans to the muffin tins before cooking.

 Always Ready Bran Muffins 



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