Bran Muffins


2 cups whole bran cereal
2 1/2 cups buttermilk
1/2 cup vegetable oil
2 eggs
2 1/2 cups flour
1 1/2 cup sugar
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 cup raisins (optional)


In a large bowl, combine cereal and buttermilk; let stand 5 minutes or until cereal is softened. Add oil and eggs; blend well. Stir in remaining ingredients; mix well. Batter can be mixed immediately or stored tightly covered container in refrigerator for up to 2 weeks.

When ready bake, heat oven to 400 degrees. Line muffin cups with paper baking cups. Stir batter; fill prepared cups 3/4 full. Bake for 18 to 20 minutes.

From: Glorious Grub Cookbook By. Joan Stewart


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