If you don’t like bran muffins, then these are the bran muffins for you. Trust me, these are the only bran muffins I have ever liked, and not only do I like them, I devour them!
Where the recipe originally came from, I don’t know. But I was served them many many years ago at Thanksgiving breakfast at the home of some family friends. The original recipe makes a whole gallon of batter and keeps for 6 weeks in the refrigerator. It’s the perfect solution for company or a large family. I have adapted it to about half that size, but it still makes about 2 dozen muffins. I like to keep the batter in the refrigerator and just make a few every day. They are best when they are hot from the oven.
Combine the following and set aside:
3/4c boiling water
3/4c Post 100% Bran cereal
Cream together:
1/4c (1 stick) butter
2/3c sugar
2 egg substitutes
1 1/2c soymilk
1 1/2c Kelloggs All Bran cereal
Combine the following and add to the creamed mixture:
2c flour
1t baking soda
1/2t salt
Lastly, fold in the soaked bran.
Bake 15-18 minutes at 400 degrees.
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