Thursday, August 30, 2007

Kim's "Everfresh" Bran Muffins

3 cups whole bran cereal flakes
2 cups buttermilk
1 cup water
1 1/2 cups oil
2 eggs, well beaten
1 cup packed brown sugar
1 1/2 cup flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup raisins, chocolate chips, nuts, dates, blueberries, or whatever you'd like in your muffins

Place cereal in bowl, pour in buttermilk, water and oil. Stir. Add eggs and brown sugar, stir. Add dry ingredients all at once, stir to combine.

Bake in greased cups at 375 degrees for 20-25 minutes.

Store extra batter in refrigerator- the batter keeps in the fridge for up to 6 weeks so you can have fresh muffins every morning.

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