JAN'S MOM'S BRAN MUFFINS
Hand mix only! Chill batter 24 hours Yield: 3 dozen Batter keeps in fridge for about 3 weeks. Do NOT stir batter after refrigerating.
Provided by Patti Ann McClellan
Categories Muffins
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. In x-large bowl: Pour boiling water over mixed cereals. Set aside to cool while mixing the rest.
- 2. In medium bowl: Mix flour, salt, and soda; set aside.
- 3. In large bowl: Cream sugar and oil. Mix in eggs until smooth. Add buttermilk and mix well.
- 4. Stir in flour mixture. Don't over mix.
- 5. Using a large wide-tonged fork, break up the cooled cereal mixture. Add the ingredients from the large bowl and stir only until mixed.
- 6. Refrigerate for 24 hours. Do not stir after refrigerating.
- 7. Spoon batter into buttered muffin tins; for large rounded muffins fill ALMOST to top. Cooking time listed is based on large, rounded muffins. Bake @ 400° for 20-23 min, or until toothpick inserted in center comes out clean. Batter keeps in fridge for about 3 weeks.
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