Refrigerated Bran Muffins

2 c Allbran flakes (to be socked)      
4 c dry Allbran flakes2 c boiling water                              
250 g margarine1 ½ c sugar                                      
4 eggs1 litre butter milk                           
5 c cake flour25 ml bicarb of soda                       
5 ml salt 

In bowl:1.        Put 2 c Allbran flakes into bowl, pour over boiling water, set aside &
     allow to cool. In large mixing bowl:

1.        Cream together margarine & sugar.
2.       Add the eggs, mix well.
3.       Beat in  buttermilk & soaked bran mixture.
4.       Sift together cake flour, bicarb of soda & salt.
5.       Add the sifted ingredients to the creamed mixture, fold until flour is mixed in.
6.       Fold in 4 c additional dry Allbran flakes.
7.       Store batter in covered container in fridge, keeps for 4 weeks,

    When ready to bake:
1.        Pre-heat oven to 200*C (400*F).
2.       Grease muffin tray well.
3.       ¾ fill tray
4.       Bake for 20 minutes.
5.       Add raisins or chopped nuts before baking.

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