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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ready to Bake Bran Muffins Recipe

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This recipe for Ready to Bake Bran Muffins is from A Taste of the Spirit - Book II, 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:  
6 cups Bran Flakes Cereal
2 ¾ C. Sugar
5 C. Flour
2 scant Tablespoons baking soda
2 tsp. Salt
2 T.. Cinnamon
1 T.. Nutmeg
4 Eggs, beaten
1 Quart Buttermilk
1 C. Canola Oil
Directions:
Directions:
Crunch up the Bran Flakes with your hands, then mix with all of the other dry ingredients, including spices. Add eggs, milk, oil. Pour batter into greased muffin pans.
Bake @ 375° for 20-25 minutes.

This recipe makes a lot of muffins. You can either bake them all up and freeze them and use them as you want them, OR the batter keeps for 6 weeks in the refrigerator so you can bake them fresh as you want them. (The longer the batter is stored, the better it tastes! – kind of like Amish friendship bread)

*I like to add in fresh blueberries, sliced peaches and strawberries. I scoop out the amount of batter I need to make my desired amount of muffins, then gently stir in the fresh fruit. (about a half cup each fruit for a dozen muffins) Bake as directed. YUM!

 

 

 

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