| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Muffins, Breads |
6 |
Servings |
INGREDIENTS
| 5 |
c |
All purp- flour |
| 3 |
c |
Sugar |
| 5 |
ts |
Baking soda |
| 4 |
|
Eggs |
| 2 |
ts |
Salt |
| 1 |
c |
Veg. oil |
| 2 |
ts |
Ground allspice |
| 1 |
qt |
Buttermilk |
| 15 |
oz |
Box bran flakes w/raisins |
| 2 |
ts |
Vanilla |
INSTRUCTIONS
Using the largest bowl you have, combine the first four ingredients. Add
the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add the
oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture
over the flour mixture and stir well. Transfer the batter to a large
plastic container that has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep for 6 weeks. (Date
the container the day you make the muffins)
When ready to bake, do not stir batter when dipping out to fill the muffin
pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for
each, drop the batter into paper-lined muffin tins. Bake the muffins for 20
min, or until the top springs back when touched with your finger.
From: Cooking From Quilt Country Shared By: Pat Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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