*  Exported from  MasterCook  *
 
                         ALWAYS READY BRAN MUFFINS
 
 Recipe By     : 
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Unprocessed wheat bran
    1       c             -- Water, boiling
    1       c            Sugar
      1/2   c            Margarine
    2                    Eggs
    2 1/2   c            Flour, unbleached
    2 1/2   ts           Baking soda
    1       t            Salt
    2       c            Buttermilk
                         Raisins (opt.)
                         Pecans (opt.)
 
   *    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 tins
   before cooking.
  
 
 
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