| 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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