Monday, October 27, 2008

I heart Bran Muffins

I'll admit it. I like bran muffins. A lot. My mom makes them all the time so in this time of need for extra fiber I called her for the recipe. Turns out she uses the recipe from the All-Bran cereal box and a recipe that my Grandmother gave her that uses Raisin Bran. Since I'm not a big fan of raisins in my bran muffin I went with the first recipe here this time around. Apparently the beauty of the Raisin Bran recipe is that you can keep the dough refrigerated for up to 6 weeks and use it when you want to bake some fresh mufins. Either way, they're great for breakfast or a snack (Allen was even eating them) and especially delicious with a little butter and honey and if left to my own devices I could eat two or three in one sitting.

"Our Best Bran Muffins"
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 tablespoon baking powder
1 1/2 cups Kellogg's All-Bran cereal
1 1/4 cups milk
1 egg
1/4 cup vegetable oil

1. Stir together flour, sugar, salt and baking powder; set aside.

2. In large mixing bowl, combine Kellogg's All-Bran cereal and milk. Let stand about 3 minutes or until cereal softens. Add egg and oil, mix well. Add flour mixture, stirring only until combined. Portion batter evenly into 12 lightly greased 2 1/2 - inch muffin- pan cups.

3. Bake in 400 degree F oven about 20 minutes or until golden brown. Serve warm.
Yield: 12 muffins

From the Kitchen of ..........Irene Albracht
Bran Muffins
1 15 oz. box Raisin Bran
3 cups sugar
5 cups flour
2 tablespoons soda
2 teaspoons salt
4 eggs
1 cup oil
1 quart buttermilk

Mix all ingredients together. Put in a closed container. Never bake immediately after first mixing. Keep in refrigeraor up to six weeks. Bake at 400 degrees 15 to 10 minutes.

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