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Bran Muffins Recipe

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This recipe for Bran Muffins is from The Ohio Buckeye Junior Hereford Association 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:  
3 cup(s) Sugar
5 cup(s) Flour
5 teaspoon(s) Soda
2 teaspoon(s) Salt
4 large Beaten Eggs
1 (16 oz) box(es) Raisin Bran Flakes
1 cup(s) Vegetable Oil
1 quart(s) Buttermilk

Note: to make buttermilk use about 1 tsp vinegar per cup of milk. Stir and let sit about 30 minutes till milk thickens a little and makes buttermilk.
Directions:
Directions:
Mix together, the raisin bran, sugar, flour, soda and salt in a large bowl.
Add eggs, oil and buttermilk and mix well
Cover and store in a refrigerator.
Fill greased muffin tines 2/3 full and bake at 400 for 15 minutes.
Do not freeze batter. It will keep in your refrigerator for 6 weeks, and bake up whenever you need a muffin.
Personal Notes:
Personal Notes:
You will want to have some of the Bran Muffin batter on hand to surprise your family and farm help during harvest, sales or cattle show with hot and fresh muffins when there is no time for baking. Make this recipe up to six weeks before you want to have hot and fresh muffins and they will be asking for more.

Joyce Ellis, Ellis Farms, Chrismas, IL

 

 

 

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