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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Peggy Reed of Vergennes, Vermont says her granddaughter Kelsey has always loved cooking. At age 4, Kelsey entered Bran Muffins in a baking contest. “The recipe Kelsey used is great for kids. The ingredients are measured in whole amounts,” Peggy explains. “It makes a lot of batter, but it can be stored in the refrigerator so the muffins can be made in batches. ” By the way, Peggy also entered muffins in the contest, competing against Kelsey. Kelsey won the blue ribbon and Grandma came in second place. Ingredients:
6 cups all-bran cereal (not flakes) |
2 cups boiling water |
1 cup margarine, softened |
3 cups sugar |
4 eggs |
5 cups all-purpose flour |
5 teaspoons baking soda |
1 teaspoon salt |
1 quart buttermilk |
Directions:
1. Combine cereal and water; let stand 10 minutes. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in cereal mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-20 minutes. Yield: 5-6 dozen. Editor's Note: Batter may be stored covered in refrigerator for 6 weeks; do not stir. Bake as directed.
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