Six-Week Bran Muffins
Peggy got this recipe from Ann Tripple (Lew's sister) in Oregon, who cooks for 9 people and likes to keep it simple. I checked with her on the difference in flour from the previous recipe (Millie's All-Bran Muffins) and she confirmed that these amounts are correct. You decide!
- Serves
- 48
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Difficulty
- Easy
Ingredients
Servings
Bran Mixture
- 2 cups Nabisco 100% Bran
- 2 cups water, boiling
Egg Mixture
- 4 eggs
- 2 cups sugar, (she uses 1 3/4 c)
- 1 cup shortening
Dry Ingredients
- 3 cups flour
- 5 tsp baking soda
- 2 tsp salt
Wet Ingredients
- 1 qt buttermilk
Stir-Ins
- 4 cups Kellog's All-Bran
- 2 cups raisins, if desired
Method
-
Preheat oven to 375°.
-
Stir boiling water and bran together for 1 minute, then set aside to cool.
-
In another bowl, mix together the eggs, sugar, shortening.
-
Sift together the dry ingredients, adding them to the egg mixture alternating with the buttermilk.
-
Stir in the All-Bran (and raisins, if using). And mix in the cooled bran mixture. Blend ingredients gently.
-
Bake for 17-20 minutes at 375°.