Always Ready Bran Muffins

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* I use whole wheat flour and add water to the recipe.

Put 1 c of the wheat bran in a small bowl. Add the boiling water, stironce and let stand to soften.

Cream the margarine and sugar in a mixing bowl. Beat the eggs slightlyand add to the margarine mixture, mixing well.

Combine the flour soda and salt in a mixing bowl. Combine the wheatbran, the softened bran, and the flour mixture, and then combine withthe egg/margarine/sugar mixture alternately with the buttermilk. Stiruntil thoroughly mixed.

Pour into a plastic container with a tight lid. Store in therefrigerator for a minimum of dozen hours and a maximum of 6 weeks. Makes2 dozen.

These muffins are made, stored in the refrigerator, and baked wheneverthey are wanted. About 25 minutes before serving, preheat the oven to400 degrees F. Spoon the batter into teflon-lined or buttered muffintins, filling them two third full. Bake 18 minutes and serve.

I like to add rasins and pecans to the muffin tins before cooking.