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BRAN MUFFINS-IN-WAITING

Category:    Muffins, Bread, Breakfast
Yield:6 servings
 
      1 c  Warm water                      3 1/2 c  Wheat/oat bran cereal
  2 1/2 c  Unbleached all-purpose flour    2 1/2 ts Baking soda
    1/2 c  Butter/margarine, room temp.    1 1/2 c  Granulated sugar
      2    Large eggs                          2 c  Butter/sour milk.
 
  Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
  beat butter until creamy.  Add sugar 1/2 cup at a time, beating after each
  addition. Blend in eggs, one at a time, beating well after each addition.
  Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
  alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
  soaked bran and the remaining bran cereal. Cover and store in refrigerator
  at least 6 hours before baking. To bake muffins, heat oven to 400 degrees
  F.  Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup
  with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.
  Remove from pan and serve hot with butter. Makes 6 cups batter or about 24
  2 1/2-inch muffins.
 

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