"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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Refrigerator Bran Muffins Recipe

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This recipe for Refrigerator Bran Muffins, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Patty Roylance
Added: Saturday, September 29, 2007
Category:
Category:
Ingredients:  
Ingredients:  
Boil 1 Cup of Water and Pour over:
2 cups All Bran (Kellogg's brand only)
2 Cups 40% Bran Flakes (Kellogg's)
2 Cups Raisins & Chopped Dates (Use Fresh copped only)
Set aside
1 1/4 cup Sugar (I use Raw Sugar)
1/2 Cup Oil
2 eggs
1 1/2 Cups Buttermilk (Dry buttermilk is ok)
Set aside
Sift together -
2 1/2 cups flour
1/2 cup wheat Germ
1/4 cup Flax seed or 1/8 cup Flax oil
1/2 teaspoon salt
2 1/2 teaspoon Soda
Directions:
Directions:
Sift dry ingredients into large bowl, add sugar/buttermilk mixture to flour. Then add the Bran/fruit mixture. Don't over mix muffins. Just fold all your ingredients together until moistened.

Bake in paper lined cup cake pans for 15 to 20 minutes in preheated 400º oven.

This muffin batter will keep in the refrigerator for up to 6 weeks.

 

 

 

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