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Rich and Ready Bran Muffins Recipe

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This recipe for Rich and Ready Bran Muffins, by , is from The Anderson/Tarpley Family Cookbook Project, 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!

Grandma Craycraft


5 cups all-purpose flour
2 cups granulated sugar
3 cups Natural Bran Cereal
2 cups All-Bran Cereal
3 teaspoons baking soda
1 quart buttermilk
1 cups cooking oil
4 eggs
cup molasses
2 cups raisins

In a large bowl combine all dry ingredients except baking soda.
In another bowl stir baking soda and buttermilk together.
Add oil, eggs and molasses and beat well with mixer.
Make a well in center of dry ingredients, pour in the liquid and mix well.
Stir in raisins.

Store in a container with a tight fitting lid.

To Bake-Preheat oven to 350

Grease muffin tins. Stir mixture well and fill ⅔ full.

Bake 20 minutes.

Will keep in refrigerator for 6 weeks--baking when you wish.

Personal Notes:
Personal Notes:
These were Grandma Craycraft's favorite muffins. Grandma got the recipe from her sister Margaret Allen, who lived in Ontario, Canada.

Grandma would often bake these muffins when her grandchildren visited.




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