Ever-Ready Bran Muffins
15 oz WheatBran Flakes/Raisins;1Pk 5 c Whole Wheat Flour 2 c Sugar 1 tb Baking Soda AND 2 ts Baking Soda 2 ts Salt 4 ea Eggs; Lg, Beaten 1 qt Buttermilk 1 c Vegetable Oil Combine t...
Ingredients
- 15ozwheatbran flakes/raisins;1pk
- 5cup whole wheat flour
- 2cup sugar
- 1tbsp baking soda and
- 2tsp baking soda
- 2tsp salt
- 4ea eggs; lg, beaten
- 1qt buttermilk
Directions
- 1
15 oz WheatBran Flakes/Raisins;1Pk 5 c Whole Wheat Flour 2 c Sugar 1 tb Baking Soda AND 2 ts Baking Soda 2 ts Salt 4 ea Eggs
- 2
Lg, Beaten 1 qt Buttermilk 1 c Vegetable Oil Combine the cereal, flour, sugar, soda and salt in a very large bowl
- 3
Make a well in the center of the mixture and add the eggs, buttermilk and oil
- 4
Stir until the dry ingredients are just moistened and no flour streaks remain
- 5
Cover and store in the refrigerator until ready to bake
- 6
Batter can be stored for up to 6 weeks
- 7
When ready to bake, spoon the batter into prepared muffin tins, filling each cup 2/3rds full
- 8
Bake at 400 degrees for 12 to 15 minutes or until done