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Mary's Oat Bran Muffins

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“These are a very tasty, dense and moist muffin...A breakfast in themselves. You can use Whole Grain Total cereal in place of the bran flakes. This recipe is from my best friend up in Erie, PA. My recipe card is dated 1986.”
READY IN:
30mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Stir all ingredients together.
  2. Bake at 350* about 20 minutes or until they spring back to touch.
  3. NOTE: This batter can be stored in the fridge for up to 2 weeks.

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