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Bran Muffins
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Serves/Makes:4 dozen or more

  • 2-1/4 cups (525 ml) sugar
  • 1 cup (225 ml) margerine
  • 4 eggs, beaten
  • 2 cups (475 ml) 100% Bran
  • 2 cups (475 ml) boiling water
  • 1 qt. buttermilk
  • 5 cups (1175 ml) flour
  • 5 tsp (25 ml) soda
  • 1 tsp (5 ml) salt
  • 4 cups (950 ml) All-bran
  • 1/2 lb (.2 kg). chopped dates (opt.)
  • nuts or raisins (opt.)
  • Pour boiling water over 100% Bran and set aside.
  • Cream sugar and margarine, add eggs and beat til fluffy.
  • Add buttermilk and 100% Bran mixture (that was set aside).
  • Sift flour, soda and salt and add into the batter.
  • Fold in the All-bran and any other options.
  • Store in refrigerator in a tightly sealed container up to 6 weeks.
  • Spray muffin pans with vegetable spray (i.e. Pam).
  • Bake 15 to 20 minutes at 400 degrees (200 C.).

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