INGREDIENTS

INSTRUCTIONS

Date: Mon, 12 Feb 1996 12:23:41 -0500
From: kmeade@ids2.idsonline.com (The Meades)
Subject: Re: Refrigeratable muffin mixes
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 serve.
I like to add rasins and pecans to the muffin tins before cooking.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”