INGREDIENTS

INSTRUCTIONS

PART 1
PART 2
PART 3
REMAINDER
Preheat oven to 375 F (190 C) and prepare pans (grease muffin tins or fill
with paper liners.)
Mix part 1 and allow to cool. In large bowl cream part 2 with an electric
mixer. In smaller bowl combine part 3 well. Add flour mixture to creamed
mixture alternately with buttermilk. Gently fold in remaining bran into
bran mixture as prepared above. Fill muffin tins as many as desired and
bake as directed above, placing pan on middle rack of oven in one layer for
even heat circulation. Test with toothpick to ensure that muffins are fully
baked (toothpick should come out clean.)
Variations: Bran Oatmeal - Substitute 4 cups (340 g) quick-cooking or
old-fashioned oatmeal for All-Bran or Bran Buds cereal.
Bran and Grapenut Cereal - Substitute 2 cups (175 g) Grape Nut flakes for
bran flakes.
Molasses Bran - Substitute 1/2 cup (125 mL) unsulphured molasses plus 1 1/2
cups (275 g) brown sugar for sugar.
Recipe is from _Wild About Muffins_ by Angela Clubb.
Posted to EAT-L Digest 15 Sep 96
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Sun, 15 Sep 1996 22:37:49 EDT

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