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Bran muffins

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Ingredients/Components

sugar - 3 c
eggs - 4 item
salt - 1 tsp
flour - 5 c
oil - 3 Tbsp
buttermilk - 1 qt
baking soda - 5 tsp
boiling water - 2 c
egg - 1 item
Crisco - 1 c
dry skim milk - 1/2 c
dry yeast - 1 pkg
very warm water
All Bran - 4 c
100% bran - 2 c

How to make bran muffins:

Mix the yeast, dry milk, sugar and salt with 2 cups of flour. Add the water and mix well. Add egg and cooking oil and beat until smooth. Stir in the remaining flour to make a soft dough. Turn onto lightly floured board and knead until smooth and satiny. Place the dough in a lightly oiled bowl and turn to coat completely. Cover and let rise until doubled.

Punch down, return to floured board. Let rest 10 minutes. Roll out to 1/4-inch thickness. Cut with large cutter (tuna cans work well). Place muffins on board coated with corn meal to prevent sticking. Leave 2-inches between for space to rise. Cover with slightly damp cloth and let rise 45 minutes. Bake on a hot ungreased griddle or frypan for 7 to 8 minutes each side. Care must be taken during baking to prevent falling as the muffins are very light and must be handled gently.

Recipe categories: Breads, Quick breads, Muffins.

Rating:

3.7

Average rating: 3.7, total votes: 6

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Related ingredients:

sugar, eggs, pkg, salt, buttermilk