| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breakfast |
1 |
Servings |
INGREDIENTS
| 7/8 |
c |
Oil |
| 8 |
oz |
Egg substitute |
| 2 |
c |
100 percent bran |
| 1 |
qt |
Buttermilk |
| 5 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder Directions: |
| 2 1/2 |
c |
Sugar |
| 4 |
c |
All-bran |
| 1 |
c |
Boiling water |
| 2 |
ts |
Vanilla extract |
| 5 |
ts |
Baking soda |
| 1 |
ts |
Salt (optional) |
INSTRUCTIONS
Mix oil and sugar thoroughly in a VERY LARGE bowl. Add egg substitute, 2
ounces at a time and beat well. Mix together All Bran and 100 percent Bran.
Add boiling water. Stir and let cool.
Add buttermilk and vanilla to bran mixture. Sift together flour, baking
soda, baking powder and salt. Add bran mixture to the creamed mixture,
alternating with the flour. Do this in three portions. Stir thoroughly to
blend. If storing batter, store in tightly covered container in
refrigerator. This will keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3 full. Bake at 350 degrees
for 20-25 minutes or until they test done. Dates, nuts, raisins or glaced
fruit may be sprinkled on top of batter in bowl when filling muffin cups.
This becomes a filling inside the batter as muffin cups are filled. Muffins
are very good cold. They also may be re-heated or frozen after baking.
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