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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

7-WEEK BRAN MUFFINS Recipe

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This recipe for 7-WEEK BRAN MUFFINS is from Clark and Woods Family Cookbook, 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:  
1 cup all bran
1 cup boiling water
1/2 cup crisco oil
2 1/2 cups flour
2 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
2 cups all bran
2 cups buttermilk
2 beaten eggs
Directions:
Directions:
Mix together 1 cup all bran and 1 cup boiling water. Let cool about 1/2 hour and add 1/2 cup crisco oil and set aside. Measure flour, baking soda and salt. Combine sugar, 2 cups all bran and buttermilk. Mix with dry ingredients and first mixture; add beaten eggs. Batter may be kept in refrigerator tightly covered for up to 7 weeks. Bake in muffin pan at 400º for about 20 minutes.

 

 

 

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