Title : Bran muffins-in-waiting
Categories : Muffins, breads, breakfast
Servings : 6

1 c Warm water 3 1/2 c Wheat/oat bran cereal
2 1/2 c Unbleached all-purpose flour 2 1/2 ts Baking soda
1/2 c Butter/margarine, room temp. 1 1/2 c Granulated sugar
2 Large eggs 2 c Butter/sour milk.



Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl,
beat butter until creamy. Add sugar 1/2 cup at a time, beating after each
addition. Blend in eggs, one at a time, beating well after each addition.
Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time,
alternating with butter/sour milk, added 1/2 cup at a time also. Stir in
soaked bran and the remaining bran cereal. Cover and store in refrigerator
at least 6 hours before baking. To bake muffins, heat oven to 400 degrees
F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup
with about 1/4 c batter. Bake about 20 minutes, or until nicely browned.
Remove from pan and serve hot with butter. Makes 6 cups batter or about 24
2 1/2-inch muffins.

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