Six Week Bran Muffins
Six Week Bran Muffins is an moderately easy dinner. Made with 4 shredded wheat biscuits, 1/2 lb. raisins, 3/4 c. oleo, 2 1/2 c. sugar and 4 c. all-bran, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Pour 2 cups boiling water over Shredded Wheat and raisins. Let stand until cool. Cream the oleo and sugar. Add Shredded Wheat, raisins and egg.
Mix well.
Slowly sift flour (with baking soda added). Alternate with buttermilk, add to mix.
Add All-Bran mixed with cinnamon.
Mix and store in refrigerator. Do not mix after batter is stored.
Spoon as needed into greased muffin pans. Bake at 425Β° for 25 minutes or until done. Batter improves with age. Can be kept 6 weeks.
Serve with cream cheese or butter.
π· Perfect Pairings
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