Bran Muffins-In-Waiting

- 1 cup water (warm )
- 2 1/2 cup flour (unbleached all-purpose )
- 1/2 cup margarine (butter/ room temp.)
- 2 egg (large )
- 3 1/2 cup cereal (wheat/oat bran )
- 2 1/2 teaspoon baking soda
- 1 1/2 cup granulated sugar
- 2 cup butter ( milk.)
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. From The Redbook Bread Book and Farm Journal's Complete Home Baking Book. File Makes 6 Servings
Techniques: baking

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