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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