"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Six-Week Bran Muffins Recipe

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This recipe for Six-Week Bran Muffins, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Leith
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. boiling water
2.5 t. soda
1/2 c. shortening
1 c. sugar
2 eggs
2 c. buttermilk
2.5 c. flour
1/2 t. salt
1/2 c. ground flaxseed meal (optional)
2 c. All-Bran cereal
1 c. 40% Bran Flakes
1 c. chopped dates
1/2 c. walnuts
1/2 c. raisins

Directions:
Directions:
Add soda to boiling water, let cool. Cream shortening, then add sugar and eggs. Stir in buttermilk, then flour and salt. Add water and soda and flaxseed meal to this mixture. Mix cereal, dates, nuts and raisins in a large bowl, then combine with buttermilk mixture. Store in a well covered container in the refrigerator for up to 6 weeks.

To bake, fill desired number of muffin papers or greased muffin tins about 2/3 full, without stirring batter. Bake at 375 for 20-25 minutes.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Many good things have come into my life because of my dear friend Sue Scholz -- this is one of them. Her mother, Jeanette Woolley, gave it to her, and it has become a staple at both of our homes -- which is nice for our children, since they sometimes end up eating breakfast at each others' houses.

 

 

 

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