Muffins Scoop and Bake Muffins

posted by lorilou 08-18-100 6:41 PM

from a bed & breakfast in Stratford, Ontario
Scoop and Bake Muffins

4 Cups 100% Bran Cereal
2 Cups boiling water
2 Cups packed brown sugar
1 Cup vegetable oil
4 eggs, beaten
5 Cups All Purpose Flour
5 tsp. baking soda
1 tsp. salt
4 Cups Buttermilk
4 Cups Natural Bran
2 Cups Raisins

Preheat oven to 350 degrees F. and grease or line muffin tin with paper liners.

Combine cereal and boiling water, let cool.

In large bowl, cream sugar with oil; stir in eggs. Stir together flour, baking soda and salt. Add to creamed mixture alternately with buttermilk, stirring just until combined. Stir in cereal mixture, natural bran and raisins. (Mixture can be covered and refrigerated for up to 1 week)

Spoon mixture into greased or paper-lined muffin cups, filling to tops; bake in 350 degree oven for about 30 minutes or until tops are firm to the touch. Makes about 3-1/2 dozen large muffins.

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