| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Breads, Breakfast | 6 | Servings | |
INGREDIENTS
| 1 | c | Warm Water |
| 2 1/2 | c | Unbleached All-purpose Flour |
| 1/2 | c | Butter/Margarine, Room Temp. |
| 2 | Large Eggs | |
| 3 1/2 | c | Wheat/Oat Bran Cereal |
| 2 1/2 | ts | Baking Soda |
| 1 1/2 | c | Granulated Sugar |
| 2 | c | Butter/Sour milk. |
INSTRUCTIONS
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. From The Redbook Bread Book and Farm Journal's Complete Home Baking Book. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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