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Recipe Name: Always Ready Bran Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 24

3 Cup(s) Unprocessed wheat bran
1 Cup(s) Boiling water
1 Cup(s) Sugar
1/2 Cup(s) Margarine
2 Eggs
2 1/2 Cup(s) Flour, unbleached
2 1/2 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
2 Cup(s) Buttermilk
Raisins, optional
Pecans, optional
Date: Mon, 12 Feb 1996 12:23:41 -0500 From:
(The Meades) Subject: Re: Refrigeratable muffin mixes I use whole
wheat flour and add water to the recipe. Put 1 c of the wheat bran in
a small bowl. Add the boiling water, stir once and let stand to
soften. Cream the margarine and sugar in a mixing bowl. Beat the eggs
slightly and add to the margarine mixture, mixing well. Combine the
flour soda and salt in a mixing bowl. Combine the wheat bran, the
softened bran, and the flour mixture, and then combine with the
egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed. Pour into a plastic container with a tight
lid. Store in the refrigerator for a minimum of 12 hours and a maximum
of 6 weeks. Makes 2 dozen. These muffins are made, stored in the
refrigerator, and baked whenever they are wanted. About 25 minutes
before serving, preheat the oven to 400 degrees F. Spoon the batter
into teflon-lined or buttered muffin tins, filling them 2/3 full. Bake
18 minutes and serve. I like to add rasins and pecans to the muffin
SERVER From the MasterCook recipe list. Downloaded from Glen's MM
Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 133
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 16.3mg
Sodium: 300.5mg
Potassium: 65.6mg
Carbohydrates: 20.7g
Fiber: <1g
Sugar: 10.4g
Protein: 2.6g

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