Ingredient of the month: Cream of Chicken Soup

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Six week bran muffins

These are definately one of my favorites!! Lots of fiber, very tasty, and they keep for a long time.

3 c. all bran
1 c. boiling water
1/2 c. shortening or oil
1 1/2 c. sugar
2 eggs, beaten
1/2 quart (2 cups) buttermilk
2 1/2 c. flour (if you use whole wheat, decrease to 2 cups)
2 1/2 t. baking soda
1 t. salt
raisins, craisins, neither or both

Pour boiling water over 2 cups of All bran and let stand while gather other ingredients. Mix in shortening or oil, sugar, eggs, buttermilk, and remaining 1 c. bran. Sift flour with soda and salt. Add flour mixture to bran mixture. Bake at 400 degrees until top springs back when touched or a toothpick comes out clean (about 10-15 minutes). They say the batter will keep in the fridge for 6 weeks, but I've never left it in that long. I usually just make all the muffins at once and freeze them. I really like to make mini muffins (Will really likes them that way!!)

1 comment:

Shell said...

I've never bought that All Bran stuff because it just looks like cardboard to me but my friend made some amazing bran muffins with that cereal and with you as my second witness, I may just have to take the plunge and make these puppies!