zxcvbob wrote:
> Melba's Jammin' wrote:
>
>> Here's the recipe. I can't find the 100% Bran or Bran Buds cereal in
>> the local grocery stores. What can I substitute? I do have a food
>> co-op available that has, I believe, whole bran available -- IIRC, it
>> was a light and flaky thang.
>>
>> I await your counsel, O Great Muffin Weenies
>>
>> { Exported from MasterCook Mac }
>>
>> Bran Muffins #2
>>
>> Recipe By:
>> Serving Size: 66
>> Preparation Time: 0:00
>> Categories: Quick Breads
>>
>> Amount Measure Ingredient Preparation Method
>> 4 cups All-Bran cereal
>> 2 cups 100% Bran or Bran Buds cereal
>> 1 tsp. salt
>> 2 cups boiling water
>> 5 cups flour
>> 1 quart buttermilk
>> 3 cups sugar
>> 1 cup shortening
>> 4 eggs
>> 5 tsp. soda
>>
>> Mix bran and salt together. Stir in boiling water. Add buttermilk;
>> let cool to lukewarm. Cream sugar and shortening and add eggs, one
>> at a time, mixing well after each addition. Stir in bran mixture.
>> Mix soda and flour together and add to bran mixture. Stir well.
>> Bake in greased muffin tins at 375° for 20-25 minutes. Batter will
>> keep in fridge for 2 weeks. Makes about 5-1/2 dozen muffins.
>
>
>
> I have a *very* similar recipe that uses whole wheat flour for much of
> the bran; therefore it won't make much difference what kind of bran
> you use. Just use bran flakes. Lessee if I have the file here at
> work...
>
>
> Refrigerator Muffins
>
> 5C whole wheat flour
> 1 1/2C bran
> 2 tsp. baking soda
> 2 tsp. salt
> 2C brown sugar (I like dark brown)
> 4 eggs, beaten
> 1C oil
> 1 quart buttermilk
>
> Combine dry ingredients in mixing bowl. Add eggs, oil, and buttermilk
> and mix until blended. May be stored in covered container in
> refrigerator for as long as 4 weeks. Bake as needed in lightly
> greased muffin cups filled two-thirds full. Bake in 400 degree oven
> for 20 minutes. Makes 3 1/2 dozen.
>
> Best regards,
> Bob

Same recipe as with my Hodgson's Mill whole wheat bran.

Jill