BRAN MUFFINS

pictured: Refrigerator Bran Muffins

Here are two excellent, but very different recipes. The first batch are light in color with a delicate, nutty flavor. The second are darker, and bolder in taste and texture. They are both delicious, and share one thing in common. The batter will keep for up to a month in the refrigerator. So you can easily and quickly make muffins whenever the urge strikes!



GOLDEN BRAN MUFFINS

2 cps boiling Water
5 tsp Baking Soda
1 cp Butter (I use butter flavor Crisco)
2 cps Sugar
4 Eggs
4 cps All Bran
2 cps Bran Flakes
5 cps Flour
1 qt Buttermilk


Dissolve Soda in boiling Water, set aside to cool. In a very large mixing bowl, cream together Butter, Sugar, and Eggs. Stir in remaining ingredients by hand, adding Soda Water last.

Fill greased muffin tins about 3/4 full. Bake at 375F for 25 to 35 minute, depending on size of muffins. Recipe makes 5 - 6 dozen muffins. Unused batter will store in refrigerator for up to a month.
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REFRIGERATOR BRAN MUFFINS

2 cps Flaked Bran (not cereal)
1 cp boiling Water
1/2 cup softened Butter (again, I use butter flavored Crisco)
1/2 cp dark Molasses
1/2 cp Sugar
2 Eggs
2 cps Buttermilk
2 cps All Bran
1 1/3 cps Whole Wheat Flour
1 cp unbleached Flour (or regular enriched Flour)
2 1/2 tsp Baking Soda
1 tsp Salt

Preheat oven to 375F. Combine Flaked Bran and boiling Water in a large bowl, and let sit about 15 min. Meanwhile, cream together Butter, Molasses, and Sugar. Beat in Eggs, and add to Flaked Bran. Add Buttermilk and All Bran, stir to mix well. Sift together Flours, Soda, and Salt and add to mixture; stir until blended. Spoon into well greased muffin tins and bake about 20 min., or store in refrigerator, covered. Makes 2 to 2 1/2 dozen Muffins.