| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | c | Hodgson Mill Unprocessed Wheat Bran |
| 1 | c | Brown sugar |
| 2 1/2 | c | Unbleached white flour |
| 2 1/2 | ts | Baking soda |
| 1 | ts | Salt |
| 1/2 | c | Butter |
| 2 | c | Buttermilk |
| 2 | Eggs | |
| 1 | c | Boiling water |
INSTRUCTIONS
(Adapted from Hodgson Mill wheat bran box) "These muffins are mixed, stored in the refirigerator and baked whenever they are wanted. When preparing to back, preheat oven to 400 degrees. Stir batter weel and spoon into buttered muffin tins, filling 2/3 full. Bake 20-22 minutes and serve. You can make 2 muffins or enough for a large family." Combine 1 C bran and 1 C boiling water, stir and let steep. In a separate bowl, cream sugar and butter. Beat eggs. Combine the flour, soda and salt. Combine the 1 C of steeped bran with remaining 2 C of bran, the eggs, flour mixture and buttermilk, butter and sugar. Mix. Store in tightly covered container (non-metallic). Let stand at least 12 hours before baking. Batter will keep in refrigerator for 6 weeks. Chemical action will cause the batter to turn dark on top. No problem, just stir before using. Note: I never had enough batter around to last more than 2 or 3 days. Six weeks seems mighty long to me. But these are delicious! Posted to TNT Recipes Digest, Vol 01, Nr 945 by Melissa Tarleton <[email protected]> on Jan 16, 1998
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