Title: Bran Muffins-In-Waiting
Categories: Bread
Yield: 6 Servings
| 1 | c | Warm water |
| 2 1/2 | c | Unbleached all-purpose flour |
| 1/2 | c | Butter/margarine, room temp. |
| 2 | | Large eggs |
| 3 1/2 | c | Wheat/oat bran cereal |
| 2 1/2 | ts | Baking soda |
| 1 1/2 | c | Granulated sugar |
| 2 | c | Butter/sour milk. |
Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
beat butter until creamy. Add sugar 1/2 cup at a time, beating after each
addition. Blend in eggs, one at a time, beating well after each addition.
Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
soaked bran and the remaining bran cereal. Cover and store in refrigerator
at least 6 hours before baking. To bake muffins, heat oven to 400 degrees
F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup
with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.
Remove from pan and serve hot with butter. Makes 6 cups batter or about 24
2 1/2-inch muffins.