(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
<meltimnick@mindspring.com> on Jan 16, 1998
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