"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for MUFFINS/Six Week Bran Muffins, by Marilee Larkey, is from Mom Loves to Cook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 15 ounce box Raisen Bran cereal 3 cups sugar 1 cup oil 4 eggs, beaten 1 quart buttermilk 5 t. baking soda 5 cups flour
Mix all ingredients together. Let sit until bran has softened. Fill muffin tins 3/4 full and bake at 400º for 15 to 20 minutes. Refrigerate the rest of batter and enjoy fresh baked muffins each morning until it is used up.
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