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Awesome Bran Muffins
Make these for breakfast, and pop the extra in your children’s lunch box!
Preheat oven to 400°F (205°C). Fill 24 muffin pans with muffin liners. Spray muffin
liners with vegetable spray. In large bowl, pour boiling water over 1 cup bran and let
stand. Add 1⁄2 cup margarine to bran/boiling water mixture. Stir in buttermilk, eggs,
sugars and additional bran. In large bowl, sift together dry ingredients: all-purpose
flour, baking soda, and salt. Add chopped dried fruit and stir.
Combine with wet ingredients and stir only until dry ingredients are moist. Mixture
should be lumpy. Spoon into prepared muffin cups. Sprinkle coarse sugar on tops.
Bake at 400°F (205°C) for 20 to 25 minutes. Remove from pan and place on rack to
cool. Makes 24 of the best bran muffins you’ve ever tasted!
Variation: Substitute 1 cup oat bran for wheat bran for an oat taste.
1 cup bran
1 cup boiling water
1
⁄
2
cup margarine
2 cups buttermilk
2 eggs, beaten
1 cup granulated sugar
1
⁄
2
cup brown sugar, firmly packed
2 cups bran
2-
1
⁄
2
cups all-purpose flour
2-
1
⁄
2
teaspoons baking soda
2 teaspoon salt
1 cup chopped dried apple,
dates, raisins, pineapple
1
⁄
2
cup chopped walnuts or pecans
1
⁄
4
cup coarse sugar
37
Waffles
Glamorize Sunday morning waffles with bits of dried apple,
pineapple, or apricots.
Preheat waffle iron. Separate eggs. In small bowl, beat egg white until stiff. Set aside.
In medium bowl, beat egg yolks, buttermilk, and vegetable oil until blended.
In large bowl, sift together dry ingredients: all-purpose flour, corn meal, baking pow-
der, baking soda, and salt. Add finely chopped dried fruit and stir. Add liquid ingredi-
ents to dry ingredients, stir only until dry ingredients are moist. Pour onto hot waffle
iron and bake until indicator light goes off.
Serve hot with syrup, jam, or yogurt. Makes 6 nine inch waffles.
2 eggs, separated
2-
1
⁄
2
cups buttermilk
1
⁄
2
cup vegetable oil
l
1
⁄
2
cups all-purpose flour
1
1
⁄
2
cup corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1
⁄
2
cup finely chopped dried apple,
pineapple or apricots