*  Exported from  MasterCook  *
 
                               BRAN MUFFINS 2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Muffins                          Breakfast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      7/8   c            Oil
    8       oz           Egg substitute
    2       c            100 percent bran
    1       qt           Buttermilk
    5       c            All-purpose flour
    2       ts           Baking powder
                         -Directions:
    2 1/2   c            Sugar
    4       c            All-bran
    1       c            Boiling water
    2       ts           Vanilla extract
    5       ts           Baking soda
    1       t            Salt (optional)
 
   Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
   egg substitute, 2 ounces at a time and beat well. Mix
   together All Bran and 100 percent Bran. Add boiling
   water. Stir and let cool.
   
   Add buttermilk and vanilla to bran mixture. Sift
   together flour, baking soda, baking powder and salt.
   Add bran mixture to the creamed mixture, alternating
   with the flour.  Do this in three portions. Stir
   thoroughly to blend. If storing batter, store in
   tightly covered container in refrigerator. This will
   keep up to 3 months. If using stored batter, DO NOT
   STIR! To bake muffins, fill paper muffin cups 2/3
   full. Bake at 350 degrees for 20-25 minutes or until
   they test done. Dates, nuts, raisins or glaced fruit
   may be sprinkled on top of batter in bowl when filling
   muffin cups.  This becomes a filling inside the batter
   as muffin cups are filled. Muffins are very good cold.
   They also may be re-heated or frozen after baking.
  
 
 
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