2 cups boiling water
add 2 cups All Bran or combination with whole bran and let it cool
Cream together:
1 cup mix of oil and butter, I use ¾ C. Oil & ¼ to ½ C. apple sauce
4 eggs (one at a time)
1~3 cups sugar (use 1 cup sugar for low sugar recipe, or substituting 1 c honey works great)
1 qt. buttermilk
4 C. Bran Cereal
Gradually add following dry ingredients into egg mixture. (Mix by Hand)
4 cups bran flake cereal
5 cups flour (1 cup white and 4 cups whole wheat)
1 tsp salt
5 tsp baking soda
Fold into bran mixture, and then add nuts, dried fruit (cranberries, raisins) of your choice.
Bake at 380/ 400 degree for 16 – 20 min. (depends on oven); 13 to 15 min for small tins
Makes approx. 48 muffins or approx. 96 for small tins.
Batter keeps 6 weeks in refrigerator.
This recipe belongs to Gaye and she shared with daughter in laws and granddaughters.
We all love her muffins and I would like to share with sisters in our stake!
printable recipe
from: Stake Taster Table before General RS Meeting
add 2 cups All Bran or combination with whole bran and let it cool
Cream together:
1 cup mix of oil and butter, I use ¾ C. Oil & ¼ to ½ C. apple sauce
4 eggs (one at a time)
1~3 cups sugar (use 1 cup sugar for low sugar recipe, or substituting 1 c honey works great)
1 qt. buttermilk
4 C. Bran Cereal
Gradually add following dry ingredients into egg mixture. (Mix by Hand)
4 cups bran flake cereal
5 cups flour (1 cup white and 4 cups whole wheat)
1 tsp salt
5 tsp baking soda
Fold into bran mixture, and then add nuts, dried fruit (cranberries, raisins) of your choice.
Bake at 380/ 400 degree for 16 – 20 min. (depends on oven); 13 to 15 min for small tins
Makes approx. 48 muffins or approx. 96 for small tins.
Batter keeps 6 weeks in refrigerator.
This recipe belongs to Gaye and she shared with daughter in laws and granddaughters.
We all love her muffins and I would like to share with sisters in our stake!
printable recipe
from: Stake Taster Table before General RS Meeting
