Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Muffins Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7/8 c Oil
8 oz Egg substitute
2 c 100 percent bran
1 qt Buttermilk
5 c All-purpose flour
2 ts Baking powder
-Directions:
2 1/2 c Sugar
4 c All-bran
1 c Boiling water
2 ts Vanilla extract
5 ts Baking soda
1 t Salt (optional)
Mix oil and sugar thoroughly in a VERY LARGE bowl. Add
egg substitute, 2 ounces at a time and beat well. Mix
together All Bran and 100 percent Bran. Add boiling
water. Stir and let cool.
Add buttermilk and vanilla to bran mixture. Sift
together flour, baking soda, baking powder and salt.
Add bran mixture to the creamed mixture, alternating
with the flour. Do this in three portions. Stir
thoroughly to blend. If storing batter, store in
tightly covered container in refrigerator. This will
keep up to 3 months. If using stored batter, DO NOT
STIR! To bake muffins, fill paper muffin cups 2/3
full. Bake at 350 degrees for 20-25 minutes or until
they test done. Dates, nuts, raisins or glaced fruit
may be sprinkled on top of batter in bowl when filling
muffin cups. This becomes a filling inside the batter
as muffin cups are filled. Muffins are very good cold.
They also may be re-heated or frozen after baking.
