Here's a great heathful muffin recipe that is so convienent b/c it stores for so long in your fridge. :) Great for extra fiber during pregnancy. Grandma McKinley used to make a batch of these for each of the Grandkids to take home. We joke about how even though they're "6 Weeks Bran Muffins," they only last like 6 days! ;-) So good!
Grandma McKinley's 6 Weeks Bran Muffins
Makes 1 gallon dough, approximately 48 muffins.
2 c. sugar
4 eggs
1 c. plus 3 tbsp. crisco
2 c. boiling water poured over 2 c. All-bran (do this first to cool)
1 qt. buttermilk plus 4 c. Bran Buds (Bran Buds are in the cereal aisle!)
6 c. flour
4 tsp. soda
Cream sugar, shortening, and eggs. Mix in buttermilk and flour to which soda has been added. Add All-Bran mixture and water. Add Bran Buds. Mixture will keep in refrigerator a month or 6 weeks. Bake at 400 degrees for 15 to 20 minutes. Do not stir dough from jar, just lift out and put in pans as you bake. Store in loose lidded jar such as an apothecary jar.
Grandma McKinley's 6 Weeks Bran Muffins
Makes 1 gallon dough, approximately 48 muffins.
2 c. sugar
4 eggs
1 c. plus 3 tbsp. crisco
2 c. boiling water poured over 2 c. All-bran (do this first to cool)
1 qt. buttermilk plus 4 c. Bran Buds (Bran Buds are in the cereal aisle!)
6 c. flour
4 tsp. soda
Cream sugar, shortening, and eggs. Mix in buttermilk and flour to which soda has been added. Add All-Bran mixture and water. Add Bran Buds. Mixture will keep in refrigerator a month or 6 weeks. Bake at 400 degrees for 15 to 20 minutes. Do not stir dough from jar, just lift out and put in pans as you bake. Store in loose lidded jar such as an apothecary jar.
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