Ever-Ready Bran Muffins Recipe

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Ever-Ready Bran Muffins Ingredients

15 oz wheatbran flakes/raisins, 1pk
5 cup whole wheat flour
2 cup sugar
1 tbsp baking soda and
2 tsp baking soda
2 tsp salt
4 each eggs, lg, beaten
1 qt buttermilk
1 cup vegetable oil

A Recipe for
Ever-Ready Bran Muffins

Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm.
Ambrose Bierce

Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Ever-Ready Bran Muffins Recipe
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This is a recipe for Ever-Ready Bran Muffins from the recipe cookbook of Recipes-to-go (Bread)

Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.

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Ever-Ready Bran Muffins

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Ever-Ready Bran Muffins Directions

Combine the cereal, flour, sugar, soda and salt in a very large bowl.
Make a well in the center of the mixture and add the eggs, buttermilk
and oil. Stir until the dry ingredients are just moistened and no
flour streaks remain. Cover and store in the refrigerator until
ready to bake. Batter can be stored for up to 6 weeks. When ready to
bake, spoon the batter into prepared muffin tins, filling each cup
2/3rds full. Bake at 400 degrees for 12 to 15 minutes or until done.
Makes a total of 5 1/2 dozen muffins.

Serves: 10

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Ever-Ready Bran Muffins Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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