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Bran Muffins Recipe

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This recipe for Bran Muffins, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Selma Warns Anderson (1904 - )
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 C. boiling water
3 C. All-bran cereal
1/2 C. butter, softened
1-1/2 C. sugar
2 eggs, beaten
2 C. buttermilk
2-1/2 C. flour
2-1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. raisins

Directions:
Directions:
Pour the boiling water over the bran cereal and set aside.
Cream butter and sugar and then beat in eggs and buttermilk.
Mix the flour, soda and salt together and add to the buttermilk mixture.
Fold in the bran and raisins. Do not stir, fold them in.
Spoon gently into paper lined muffin tins.
Bake at 400 degrees for 15-18 minutes

Number Of Servings:
Number Of Servings:
3-4 dozen
Preparation Time:
Preparation Time:
30 minutes or less.
Personal Notes:
Personal Notes:
This batter will keep in the refrigerator for 6 weeks, so you can bake them up fresh each morning. Or bake all at once, freeze and re-warm in microwave or toaster oven.
Sally is the youngest child of Peter and Dora (Unzelman) Warns, and baby sister of my Father, John Warns. At the time this was compiled, she is still living in an assisted living facility in Madison, S.D.

 

 

 

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