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Ingredients
| enriched wheat bread flour: 2 1/2 cups |
| salt: 1/2 tsp |
| wheat bran: 2 cups (not bran flakes) |
| water: 1 cup (boiling) |
| salted butter: 1 cup (or margarine) |
| granulated sugar: 1 cup |
| wheat germ: 1/4 cup |
| eggs: 2 (extra large) |
| buttermilk: 2 cups |
| baking soda: 2 1/2 tsp |
Refrigerator Cereal Muffins
User rating:
This batter keeps in the frig up to 4 weeks!
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Prep Time
20 min -
Cook Time
25 min -
Servings
30 serving(s)
Tags
Combine whole wheat flour, soda, and salt. Set aside.
In large bowl stir together the bran and boiling water, cool slightly. Stir in butter, sugar, wheat germ, eggs, and buttermilk. Add flour mixture, stirring just until blended.
Refrigerate in a tightly covered container for up to 4 weeks.
To bake, stir batter down and spoon directly into greased muffin cups about 3/4 full.
Bake at 350 degrees for about 25 minutes.
Makes about 2 1/2 dozen muffins.
Fruit and nut muffins. For each 1 cup muffin batter, stir in a total of 1/4 cup chopped nuts or shredded coconut and dried fruit (such as raisins, chopped dates, prunes, apricots, apples). Spoon into greased muffin cups and bake about 25 minutes.