Ever Ready Bran Muffins
This isn't a Christmas recipe, but is a good one to keep on hand. Once the muffin batter is made, it keep 4 weeks in the refrigerator. So you can have a fresh muffin every day, just like Matthew does :)
INGREDIENTS:
Mix and Set Aside:
2 1/2 cups flour (I've sometimes used whole wheat - don't tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal
Next:
2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water
DIRECTIONS:
To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).
Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.
To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.
Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you'll have to bake longer.
INGREDIENTS:
Mix and Set Aside:
2 1/2 cups flour (I've sometimes used whole wheat - don't tell Matthew)
2 1/2 tsp baking soda
1 tsp salt
1 cup brown sugar
1 1/2 cups bran
1 1/2 cups All Bran cereal
Next:
2 eggs
1/2 cup oil
1/8 cup molasses
2 cups buttermilk
3/4 cup water
DIRECTIONS:
To make buttermilk, put 2 Tbsp vinegar in a measuring cup, and then add milk until it makes 2 cups. Let stand for 5 minutes (I usually do this first, then mix the dry ingredients).
Beat eggs with oil & molasses in large bowl. Add milk & water. Add dry ingredients & mix well.
To bake, stir cold mixture. You can also add anything you want (blueberries, raisins, chocolate, etc.) I mix them in a separate bowl.
Fill greased muffin cups. Bake at 400 for 18 minutes. If you make large muffins, you'll have to bake longer.
