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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

6 Week Bran Muffins Recipe

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This recipe for 6 Week Bran Muffins is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups raisin bran cereal
1 cup unprocessed wheat bran
1/2 cup shortening, plus 1 tbsp.
1 cup boiling water
1 1/2 cups granulated sugar
2 large eggs, beaten
2 cups buttermilk
2 1/2 cups whole wheat flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt (or 1/2 tsp. table salt)
1/2 c. chopped pecans
Chopped pecans for top
Directions:
Directions:
1. Preheat the oven to 400º. Place the cereal, wheat bran, and shortening in a large bowl; stir in boiling water. Add the sugar, eggs, buttermilk, flour, baking soda, salt, and pecans, stirring until blended after adding each ingredient.

2. Spoon the batter into muffin pans lined with paper liners, fill two-thirds full. Top with chopped pecans. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Store the uncooked batter in a covered container in the refrigerator for up to 6 weeks.
Personal Notes:
Personal Notes:
Quick warm muffins for breakfast for 6 weeks! They don't taste like the cereal and they are healthier than most muffins. Try them you might love them!

No buttermilk? Add 1 TBL white vinegar or lemon juice to a cup of milk and let sit for 10 minutes until it curdles. Works like a charm.

 

 

 

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