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6-week batter bran muffins

1 box (about 15 ounces) bran or raisin bran cereal

5 cups all-purpose flour

2 to 3 cups sugar or brown sugar (to taste)

5 teaspoons baking soda

3 teaspoons cinnamon (optional)

1 teaspoon salt

4 eggs

1 cup vegetable oil

4 cups buttermilk or soured milk (see note)

Makes 24 standard-size muffins.

Mix cereal, flour, sugar, baking soda, cinnamon and salt in a large bowl. In a second bowl, beat the eggs with the oil and buttermilk. Pour liquid ingredients into dry and stir to blend thoroughly. Batter may be refrigerated in a covered container and used as needed for up to 6 weeks.

To make muffins, heat oven to 400 degrees. Fill well-greased or paper-lined muffin cups 2/3 full with batter and bake 15 to 20 minutes, or until golden.

Note: To sour milk, put 3 tablespoons lemon juice or white vinegar into a 1-quart measure and add enough milk to make 4 cups.

Variations: Other dried fruit such as chopped dates or apricots may be added.

Nutrition per muffin: 331 calories (30 percent from fat), 11.3 g fat (1.5 g saturated, 5.9 g monounsaturated), 38.5 mg cholesterol, 7.1 g protein, 52.9 g carbohydrates, 3.1 g fiber, 851.8 mg sodium.