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Bran Muffins

July 16, 2013

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These muffins will make a delicious addition to your breakfast each morning.  The batter can be stored in the refrigerator up to 6 weeks so you can make them fresh each day.  If you make the entire recipe – they freeze very well too.

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The recipe calls for 100% Bran Flakes and Raisin Bran.  We do not like raisins in our muffins so I chose to just use all 100% bran.  If you like raisins, you will love using Raisin Bran.

2 cups 100% All Bran Flakes

1 cup 50% bran cereal (such as Raisin Bran).  If you don’t like raisins, just use all Bran Flakes.

1/2 cup shortening

1 cup boiling water

A note about using shortening, butter, honey or any other ingredient that sticks to the measuring cup:

Run hot water over the measuring cup before measuring ingredient and it will slide right out.

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Measure cereal into a large bowl.  Add shortening.  Pour boiling water over this.

1  1/4 cups sugar

2 cups buttermilk *

2 eggs, beaten

Add sugar, buttermilk and eggs.

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2 1/2 cups flour

2 1/2 tsp. baking soda

2 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

Add all dry ingredients. Blend well.

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At this point the batter can be stored in the refrigerator in an air-tight container for up to six weeks.

To bake: Use cupcake papers or spray muffin tins with cooking spray.  Fill cup 1/2 full.  If you use cupcake papers – just know that if you try to eat these before they are completely cool, the muffin will stick to the paper and you will be very sad because you will lose half your muffin!  Once they are cool, this does not happen – so be patient.

Bake at 425 degrees for 16 – 17 minutes or until done.  Check with a toothpick.

Makes 30 muffins

* If you do not have buttermilk on hand – Mix 2 T. of white vinegar or lemon juice plus enough milk to measure 2 cups.  Stir, then let stand for 1-2 minutes.

Weight Watchers: 2.5 PointsPlus per muffin (when getting 30 muffins out of entire recipe)

Food Storage:  All listed ingredients can be stored in your pantry, other than the buttermilk and eggs.  Use powdered milk, with the vinegar or lemon juice to make the buttermilk and use powdered eggs in place of real eggs.

FULL RECIPE WITHOUT PICTURES —

REFRIGERATOR BRAN MUFFINS

2 cups 100% all bran cereal

1 cup 50% bran cereal (such as raisin bran).  If you don’t like raisins, just use bran flakes.

1/2 cup shortening

1 cup boiling water

1 1/4 cups sugar

2 cups buttermilk

2 eggs, beaten

2 1/2 cups flour

2 1/2 tsp. baking soda

2 tsp. salt

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

Measure cereal into a large bowl.  Add shortening.  Pour hot water over this.

Add sugar, buttermilk and eggs.

Add flour, soda, salt, cinnamon and nutmeg.  Blend well.

At this point the batter can be stored in the refrigerator in an air-tight container for up to six weeks.

To bake: spray muffin tins with cooking spray or use cupcake papers.  Fill cup 1/2 full.  If you use cupcake papers – just know that if you try to eat these before they are completely cool, the muffin will stick to the paper and you will be very sad because you will lose half your muffin!  Once they are cool, this does not happen so be patient.

Bake at 425 degrees for 17 minutes or until done.  Check with a toothpick.

Makes 30 muffins

* If you do not have buttermilk on hand – Mix 2 T. of white vinegar or lemon juice plus enough milk to measure 2 cups.  Stir, then let stand for 1-2 minutes.

Weight Watchers: 2.5 PointsPlus per muffin (when getting 30 muffins out of entire recipe)

Food Storage:  All listed ingredients can be stored in your pantry, other than the buttermilk and eggs.  Use powdered milk, with the vinegar or lemon juice to make the buttermilk and use powdered eggs in place of real eggs.

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