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1 c Warm Water 1/2 c Butter/Margarine, Room Temp.
3 1/2 c Wheat/Oat Bran Cereal 1 1/2 c Granulated Sugar
2 1/2 c Unbleached All-purpose Flour 2 ea Large Eggs
2 1/2 ts Baking Soda 2 c Butter/Sour milk.
6 servings
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.
3 1/2 c Wheat/Oat Bran Cereal 1 1/2 c Granulated Sugar
2 1/2 c Unbleached All-purpose Flour 2 ea Large Eggs
2 1/2 ts Baking Soda 2 c Butter/Sour milk.
6 servings
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.
