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BRAN MUFFINS

By

Beverly Riggs Miller

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Ingredients

  • 1 (12 ounce) box Bran flake cereal (8 cups)
  • 3 cups sugar
  • 5 cups all-purpose flour
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 3 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup vegetable oil
  • Nuts, finely chopped

Details

Preparation

Step 1

Combine all dry ingredients. Add eggs, buttermilk and oil. Mix well. Muffin batter will keep up to six weeks in refrigerator in a tightly sealed container. When ready, spoon into greased muffin tins. Bake at 400deg for 15 to 20 minutes.

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