6 Week Bran Muffins
Eileen Hinckley
My brother shared this recipe with me and it has become a favorite.
5 tsp. baking soda added to 2 cups boiling water. Set aside until somewhat cooled.
1 cup shortening or butter (you can replace up to almost half of the shortening with applesauce or mashed avocado if desired)
2 cups sugar
3 eggs
1 qt. buttermilk
5 cups flour
1 tsp. salt
2 cups 40% Bran flakes
4 cups All Bran
2 cups chopped walnuts
2 cups chopped dates
My brother shared this recipe with me and it has become a favorite.
5 tsp. baking soda added to 2 cups boiling water. Set aside until somewhat cooled.
1 cup shortening or butter (you can replace up to almost half of the shortening with applesauce or mashed avocado if desired)
2 cups sugar
3 eggs
1 qt. buttermilk
5 cups flour
1 tsp. salt
2 cups 40% Bran flakes
4 cups All Bran
2 cups chopped walnuts
2 cups chopped dates
- Cream together shortening and sugar. Add in eggs 1 at a time. Stir in buttermilk, then add water and baking soda.
- Mix remaining ingredients in wet mixture. Store in a well covered container in refrigerator. Use as needed, spooning into well grease muffin tins. Do not stir. Will keep up to to six weeks in refrigerator. Bake at 375 degrees for 20 minutes. Makes 6 dozen muffins.
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