Six-Week Bran Muffins

"My mom's signature breakfast item. Can be prepared easily before needed and stored in fridge/"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
10
Serves:
42
Advertisement

ingredients

Advertisement

directions

  • Mix cereal, flour, sugar, salt, and soda in a large bowl.
  • Mix well, then add beaten eggs and buttermilk, oil and rest of ingredients.
  • Mix well and store in refrigerator in airtight covered container.
  • When ready to cook: Dip spoon in batter (never stir) and fill muffin tins to 3/4 full.
  • Bake at 375 degrees for 15 or 20 minutes. (Makes about 3 1/2 dz total)
  • NOTES: Batter keeps in fridge up to 6 weeks.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes