"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Six Week Bran Muffins Recipe

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

Contributor:  
Contributor:  
Kristin Boyd
Added: Monday, March 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cups flour
5 teaspoons baking soda
5 teaspoons salt
3 cups sugar
1 20 ounce box raisin bran cereal
4 eggs
1 quart buttermilk
1 cup melted butter or margarine

Directions:
Directions:
Preheat oven 425
Mix first 5 ingredients together and set aside
In a smaller bowl, mix eggs, buttermilk and melted butter
Mix the wet ingredients with the dry ingredients
Fill muffin cups 3/4 full and bake 20 minutes

Personal Notes:
Personal Notes:
This recipe makes 5 dozen but they are delicious.
The uncooked batter can be kept in the refridgerator for up to 6 weeks.

 

 

 

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