Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 c All purp- flour
3 c Sugar
5 ts Baking soda
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Ground allspice
1 qt Buttermilk
15 oz Box bran flakes w/raisins
2 ts Vanilla
Using the largest bowl you have, combine the first
four ingredients. Add the bran flakes and sugar, and
mix. In a mixer bowl, beat the eggs. Add the oil,
buttermilk, and vanilla to the eggs and blend. Pour
the egg mixture over the flour mixture and stir well.
Transfer the batter to a large plastic container that
has a tight-fitting cover, and store in the
refrigerator until ready to use. This batter will keep
for 6 weeks. (Date the container the day you make the
muffins)
When ready to bake, do not stir batter when dipping
out to fill the muffin pan. To bake, preheat the oven
to 375 F. Using about 1/2 cup batter for each, drop
the batter into paper-lined muffin tins. Bake the
muffins for 20 min, or until the top springs back when
touched with your finger.
From: Cooking From Quilt Country Shared By: Pat
Stockett
