1 1/2 C sugar
1/2 C oil
2 1/2 C flour
2 1/2 tsp soda
1/2 tsp salt
2 C buttermilk
2 C 100% All-Bran cereal
1 C bran buds
1 C boiling water
2 eggs, beaten
Pour boiling water over All-Bran, then add buds and mix all ingredients. Cover and refrigerate until baking. Fill muffin cups 2/3 full. Bake at 400 for 20 minutes. Batter keeps 3 weeks in fridge. Freezes well.
No comments:
Post a Comment