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Ready to Bake Bran Muffins Recipe

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This recipe for Ready to Bake Bran Muffins, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Bregar
Added: Friday, October 30, 2009


6 cups Bran Flakes Cereal
2 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

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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