Food
6-week bran muffins
By Yankee Magazine|Jan 13 2007|
Ingredients
Six Week Bran Muffins
3 c. All Bran cereal
1 c. boiling water
1/2 c. margarine or butter
1/2 quart (2 c) buttermilk
3/4 c. honey
2 eggs
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
Instructions
Bring water to boil, add margarine and cereal. Add buttermilk and stir
until evenly mixed. Beat honey and eggs together; add to cereal mixture.
Add flour, baking soda and salt; stirring well. Measure into greased
muffins tins and bake at 350 degrees for 25 minutes. The batter can be
stored in refrigerator for up to six weeks.
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