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La Belle Cuisine - More Muffin Recipes

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Six Week Bran Muffins



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Six Week Bran Muffins

Well, this is one of THOSE recipes. You know, the kind that is more or
less in the public domain. Everybody has it, right? I almost didn't include
it here for that very reason.....everybody already has this recipe! But what
if you don't? If that's the case, this one's for you. I found it indispensable
when my sons were still in school and time was such a premium. I could
keep the batter mixed up in the fridge, and bake a batch whenever I had
a few minutes. Chopped nuts are a welcome addition.

5 cups flour
5 teaspoons baking soda
2 teaspoons salt
a 15-ounce box raisin bran cereal
3 cups sugar
4 large eggs
1 cup vegetable oil
4 cups (1 quart) buttermilk

In a large bowl stir together flour, soda, salt, raisin bran and sugar.
In a bowl, whisk together eggs, oil and buttermilk. Add egg mixture
to flour mixture and whisk until it is just combined. The batter may
be made in advance and kept chilled in an airtight container for up
to six weeks.
When ready to bake muffins, spoon batter into each cup of a well-
buttered or paper-lined 1/2-cup muffin tins and bake muffins in the
middle of a preheated 375-degree F. oven 15 to 20 minutes.

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