Ingredients
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2 1/2
-
1 1/2
-
2 1/2
-
1
-
3
-
2
-
1/2
-
2
-
1
-
-
-
-
-
-
Directions
One Week Bran Muffins, The batter keeps in the refrigerator up to one week, so you can have freshly-baked muffins on your table in next to no time For variety, add currants, dried cranberries or other dried chopped fruit before baking , This recipe is going into my keep file for SURE! I had to change a few things used 2 cups skim milk and 2 TBS vinegar instead of the buttermilk, which I never have here I also didn’t have any oranges to zest, so I left that out I always put cinnamon and vanilla in baked stuff, so I added 1tsp of each These were soooo very moist!
Oh, and I put some crumble topping on them because my mom loves it! Froze 12 of them and left 6 out for her to have in the mornings! Thanks for the great recipe!, This recipe is going into my keep file for SURE! I had to change a few things used 2 cups skim milk and 2 TBS vinegar instead of the buttermilk, which I never have here I also didn’t have any oranges to zest, so I left that out I always put cinnamon and vanilla in baked stuff, so I added 1tsp of each These were soooo very moist!
Oh, and I put some crumble topping on them because my mom loves it! Froze 12 of them and left 6 out for her to have in the mornings! Thanks for the great recipe!
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Steps
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1
Done
|
Stir Flour, Sugar, Baking Soda and Salt in Large Bowl to Blend; Mix in Cereal; Whisk Buttermilk, Oil, Eggs and Zest in Medium Bowl to Blend; Mix Into Dry Ingredients; Cover and Refrigerate; This Mixture Can Be Kept in the Refrigerator For Up to 1 Week; It Will Thicken Over Time. |
|
2
Done
|
Preheat Oven to 400f; Line 18 Muffin Cups With Liners. |
|
3
Done
|
Spoon 1/3 Cup Batter Into Each Muffin Cup; Bake Until Tester Comes Out Clean, About 15-20 Minutes. |
