2 C Boiling water
2 ½ C Sugar
1 C Oil
4 Eggs
4 C Buttermilk
4 C Kellog’s Bran Buds cereal
5 C Flour
5 tsp Baking soda
1 ½ tsp Salt
Pour
boiling water over bran flakes; set aside to cool. Beat sugar and
oil. Add eggs and buttermilk. Sift together the rest of the dry
ingredients. Stir gently with everything else just until combined.
Store in Tupperware in fridge. Don’t ever stir it again! The batter
will keep in the fridge for 6 weeks, and makes about 4 dozen muffins.
Bake muffins at 375 for 20 minutes.
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