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Oven-Ready Bran Muffins

Batter may be made in advance and stored in the refrigerator until ready to bake

Serves12
Yields2 dozen
Prep0:30
Baking0:15
Total1:00
Breads

Ingredients

Directions

Batter

1.

In a large mixing bowl, COMBINE 1/3 of the wheat bran with the boiling water; STIR; Let water absorb into bran.

2.

In a separate bowl, BLEND sugar and butter.

3.

In a third bowl, COMBINE flour, soda and salt.

4.

COMBINE the beaten eggs with the moist bran; ADD the remaining bran and the buttermilk; STIR in the blended butter mixture and the flour mixture; BLEND well.

Storage

1.

NOTE: batter may be baked now, or stored in the refrigerator for future useIf storing, keep in an airtight containerLasts up to weeksBe sure to remix batter well before baking.

Baking

1.

PREHEAT oven to 400°.

2.

SPOON batter into prepared muffin tins (greased or lined); BAKE 15 minutes.

This recipe comes from a Hodgson Mill brand product, so naturally, it recommends using Hodgson Mill "Unprocessed Wheat Bran" and "Unbleached White Flour"

From Back of a Hodgson Mill Wheat Bran box

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 254 Calories; 10g Fat (31.3% calories from fat); 6g Protein; 41g Carbohydrate; 7g Dietary Fiber; 57mg Cholesterol; 528mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.