I confess I didn't finish off my buttermilk before it expired! But I can share one more buttermilk recipe that I love! Oh, and there is also a buttermilk pie recipe that I have already shared in a past entry. These muffins are not your typical dry, dense bran muffins. They are moist, fluffy and are delicious with a nice pat of butter! Thanks to Robyn Harris sharing it with me back in our missionary days!
Bran Muffins
1/2 C shortening
1 1/4 C sugar
2 eggs
2 C buttermilk
2 1/2 C flour
2 1/2 t baking soda
1/2 t salt
3 C Kellogg's All Bran
Pour 1 C boiling water over 2 C all bran and let cool. Mix all ingreadients together and place in greased muffin tins. Bake at 350 degrees for 20 minutes. This batter can be stored in the refrigerator for two weeks.
Subscribe to:
Post Comments (Atom)
2 comments:
This is one we'll have to try, for sure! It's getting hard to keep up with your recipes. I'll have to keep the kitchen "cooking ready" and enjoy all your recipes! (this should be one of my New Years resolutions!)
I have this recipe!! It's SOOOOO good!!
Post a Comment