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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Becky's Bran Muffins Recipe

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This recipe for Becky's Bran Muffins is from Recipes From Our Hearts to Your Home, 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:  
15 oz. box ( 7 cups) bran cereal such as Raisin Bran or
Oatmeal Crisp with Raisins, or Raisin Nut Crunch, or
Almond Delight
2 1/2 c. sugar
5 tsp. baking soda
2 tsp. salt
4 eggs
1 quart buttermilk (or 4 cups milk with 2 Tbsp. of vinegar or
lemon juice stirred in - let it sit a few minutes to curdle)
1 c. salad oil
Directions:
Directions:
Mix above ingredients well and let sit and soak; stir occasionally so all cereal flakes are getting soggy.

Stir in: 4 1/2 to 5 c. flour

Mix well. Set overnight in refrigerator before using. Store in plastic container tightly sealed in refrigerator. Will keep 6 weeks.

I enjoy adding different things to the wet batch such as
1/2 cup granola, coconut, grapenuts cereal, cranberries, dried fruit cut up fine, sliced almonds. etc.
Personal Notes:
Personal Notes:
I bake a dozen at a time and Gordon takes them for his breakfast at work each day. My mom bakes all of them at once (after the dough has been refrigerated for at least 12 hours) and then freezes them in tightly sealed containers.

 

 

 

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