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.