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REFRIGERATOR BRAN MUFFINS 3 c. whole bran cereal 1 c. boiling water 1/2 c. shortening 2 c. buttermilk 2 beaten eggs 2 1/2 c. all-purpose flour 1 c. sugar 1 1/2 tsp. baking powder 1 tsp. salt 1 1/2 tsp. baking soda In large bowl, combine cereal and boiling water; stir in shortening until melted. Add buttermilk and eggs; mix well. Stir together remaining ingredients. Add all at once to cereal mixture, stirring just until moistened. Store in tightly covered container in refrigerator up to 4 weeks. To bake, spoon 2 tablespoons batter into paper bake cup-lined custard cup or muffin pan. Bake (High) 1 for 35 seconds; 2 for 50 seconds; 4 for 1 minute and 30 seconds; 6 for 2 minutes and 30 seconds. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |