"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Delicious Big Batch Moist Bran Muffins Recipe

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This recipe for Delicious Big Batch Moist Bran Muffins, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Faye Ledbetter
Added: Wednesday, March 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 cups sugar
1 cup vegetable oil
4 large eggs
1 Tablespoon plus 2 teaspoons baking soda
1 Tablespoon plus 1 teaspoon ground cinnamon
2 teaspoons salt
1 seventeen ounce can fruit cocktail, undrained
5 cups all purpose flour
1 quart buttermilk
1 fifteen ounce package wheat bran flakes cereal with raisins (Raisin Bran)

Directions:
Directions:
Combine all ingredients in a large mixing bowl. Beat at medium speed with an electric mixer 2 minutes. Spoon into lightly greased or paper baking cup-lined muffin pans, filling two-thirds full. Bake at 400 for 16 - 18 minutes or until done. Remove from pans immediately.

Personal Notes:
Personal Notes:
Batter can be stored in the refrigerator up to 3 weeks, and baked as needed. Do not stir before using.

 

 

 

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