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Seven Week Bran Muffins Recipe

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This recipe for Seven Week Bran Muffins, by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Martha Schulz
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 cup All-Bran
1 cup boiling water
Mix and let cool. Add 1/2 cup oil. Set aside.

Mix: 2 1/2 cups flour
2 1/2 tsp. soda
1 tsp. salt

Set aside

Mix: 3 beaten eggs
1 1/2 cups sugar
2 cups buttermilk
2 cups All-Bran

Directions:
Directions:
To this add dry ingredients and first All-Bran mixture. Add nuts and or raisins, if desired.
Cover tightly and refrigerate. (Will keep in refrigerator for 7 weeks.)

Bake at 400 for 15 - 20 minutes in greased muffin tins (or use cup cake papers). Decrease time if baking tiny muffins.

Personal Notes:
Personal Notes:
This is a great recipe, because you can mix up the batter, keep it in the refrigerator and then bake when needed (or hungry).

 

 

 

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