Easy Recipe Finder
Recipe Feeder
2 CUPS BUTTERMILK
1 CUP BRAN - (KELLOGG'S ALL-BRAN)
1 C FLOUR
1/2 CUBE MARGARINE
2 t. BAKING SODA
1/2 C. BROWN SUGAR
1 C. RAISIN BRAN CEREAL
1 EGG
1 C. RAISINS (DRAINED) *
1/2 t. SALT
* DATES MAYBE SUBSTITUTED
Pour Butter Over Bran & Set Aside. Soak Raisins In Hot Water
And Set Aside.
Cream Butter, Sugar And Egg. Add Buttermilk And Bran Mixture.
Mix In Flour, Salt, Baking Soda And Bran Cereal. Drain Off Water From Raisins And Add To Batter.---mix Well.
Let Mixture Rest In Refrigerator For About 12 Hours. Mixture
Should Be Light And Airy. Do Not Stir !! Pour Into Muffin Tins, Paper
Lined, 2/3 Full. Bake At 350° For 25 Minutes.
*** Batter Will Keep In Refrigerator For Two Weeks. Bake As Needed.
****when Cooking, If There Are Any Extra Muffin Cups Not Filled, Fill Them With Water While Muffins Are Cooking.
1 CUP BRAN - (KELLOGG'S ALL-BRAN)
1 C FLOUR
1/2 CUBE MARGARINE
2 t. BAKING SODA
1/2 C. BROWN SUGAR
1 C. RAISIN BRAN CEREAL
1 EGG
1 C. RAISINS (DRAINED) *
1/2 t. SALT
* DATES MAYBE SUBSTITUTED
Pour Butter Over Bran & Set Aside. Soak Raisins In Hot Water
And Set Aside.
Cream Butter, Sugar And Egg. Add Buttermilk And Bran Mixture.
Mix In Flour, Salt, Baking Soda And Bran Cereal. Drain Off Water From Raisins And Add To Batter.---mix Well.
Let Mixture Rest In Refrigerator For About 12 Hours. Mixture
Should Be Light And Airy. Do Not Stir !! Pour Into Muffin Tins, Paper
Lined, 2/3 Full. Bake At 350° For 25 Minutes.
*** Batter Will Keep In Refrigerator For Two Weeks. Bake As Needed.
****when Cooking, If There Are Any Extra Muffin Cups Not Filled, Fill Them With Water While Muffins Are Cooking.
