INGREDIENTS

INSTRUCTIONS

This is a great recipe becaue you can make just the number you want
with leftover batter for days to come, My mom has been eating one  bran
muffin every day for years, so we always have batter on hand.  Muffins
come out moist and soft if timed properly. The batter also  keeps a
month or more in the 'fridge.  (If using powdered buttermilk, use 1/2 C
Powder and add to flour, and  2 C Water, added to the 1 C already
called for (total 3 C Water) I  have only used real buttermilk a couple
of times, as I won't drink  what's leftover S)  Put cereals in large
bowl. Boil the water and pour over cereals. Add  dry ingredients and
buttermilk (if using real Bmilk) and mix, then  when it's cooled down a
little, add the beaten egg and oil. Mix by  hand - it will be stiff and
a little lumpy. Put into air tight  container and store in
refrigerator.  To use: Fill paper muffin cup half full and sprinkle top
with  cinnamon.  NOTE: If your microwave safe muffin "tin" does not
have holes in the  bottom of each cup, use double papers for each
muffin or the bottom  of your muffins will be too wet.  TO BAKE: On
high setting - 100% power, 1-2 muffins - 1.75 minute 3-4  muffins - 2
minutes 5-6 muffins - 2.5 minutes  Muffins will look slightly underdone
when you first remove them -  gently press in the middle with your
finger - if it's bouncy it's  done, if it's hard, it's overdone- let
sit a couple of minutes before  eating. Posted to EAT-L Digest  by
Sheri Matheson  <sherim@PALACENET.NET> on Jan 9, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 4146
Calories From Fat: 1110
Total Fat: 125.9g
Cholesterol: 391.6mg
Sodium: 6147.1mg
Potassium: 1225.8mg
Carbohydrates: 562.6g
Fiber: 8.4g
Sugar: 324.1g
Protein: 61.1g