Ingredients
1 c Warm Water
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 c Unbleached All-purpose Flour
2 1/2 ts Baking Soda
1/2 c Butter/Margarine, Room Temp.
1 1/2 c Granulated Sugar
2 ea Large Eggs
2 c Butter/Sour milk.
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Mix water with 1 cup cereal. Sift flour with
baking soda. In a large bowl,
beat butter until creamy. Add sugar 1/2 cup at a time, beating
after each
addition. Blend in eggs, one at a time, beating well after each
addition.
Scrape sides of bowl often. Stir in flour mixture 1/2 cup at
a time,
alternating with butter/sour milk, added 1/2 cup at a time also.
Stir in
soaked bran and the remaining bran cereal. Cover and store in
refrigerator
at least 6 hours before baking. To bake muffins, heat oven to
400 degrees
F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each
muffin cup
with about 1/4 c batter. Bake about 20 minutes, or until nicely
browned.
Remove from pan and serve hot with butter. Makes 6 cups batter
or about 24
2 1/2-inch muffins.
Makes 6 servings.
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