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Name: Green Meadows Six-Week Bran Muffins
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 15 oz Box bran flakes w/raisins; 1 qt Buttermilk; 4 Eggs; 2 ts Salt; 1 c Veg. oil; 2 ts Vanilla; 5 ts Baking soda; 5 c All purp- flour; 2 ts Ground allspice; 3 c Sugar

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INGREDIENTS

15 oz Box bran flakes w/raisins
1 qt Buttermilk
4 Eggs
2 ts Salt
1 c Veg. oil
2 ts Vanilla
5 ts Baking soda
5 c All purp- flour
2 ts Ground allspice
3 c Sugar

Servings

INSTRUCTIONS

Using the largest bowl you have, combine the first four ingredients. Add the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add the oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight-fitting cover, and store in the refrigerator until ready to use. This batter will keep for 6 weeks. (Date the container the day you make the muffins) When ready to bake, do not stir batter when dipping out to fill the muffin pan. To bake, preheat the oven to 375 F. Using about 1/2 cup batter for each, drop the batter into paper-lined muffin tins. Bake the muffins for 20 min, or until the top springs back when touched with your finger. From: Cooking From Quilt Country Shared By: Pat Stockett

NOTES

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Green Meadows Six-Week Bran Muffins

15 oz Box bran flakes w/raisins 
1 qt Buttermilk 
4  Eggs 
2 ts Salt 
1 c Veg. oil 
2 ts Vanilla 
5 ts Baking soda 
5 c All purp- flour 
2 ts Ground allspice 
3 c Sugar

Using the largest bowl you have, combine the first four ingredients. Add  the bran flakes and sugar, and mix. In a mixer bowl, beat the eggs. Add the  oil, buttermilk, and vanilla to the eggs and blend. Pour the egg mixture  over the flour mixture and stir well. Transfer the batter to a large  plastic container that has a tight-fitting cover, and store in the  refrigerator until ready to use. This batter will keep for 6 weeks. (Date  the container the day you make the muffins)    When ready to bake, do not stir batter when dipping out to fill the muffin  pan.  To bake, preheat the oven to 375 F. Using about 1/2 cup batter for  each, drop the batter into paper-lined muffin tins. Bake the muffins for 20  min, or until the top springs back when touched with your finger.    From: Cooking From Quilt Country Shared By: Pat Stockett

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Nutrition

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Serving Size: 1 Serving (746g)
Recipe Makes: 6 Servings

Calories: 1805
Calories from Fat: 499 (28%)

Amt Per Serving		% DV

	Total Fat 55.5g	74 %
	Saturated Fat 8.5g	43 %
	Monounsaturated Fat 33.7g
	Polyunsanturated Fat 8.7g
Cholesterol 711.5mg		219 %
Sodium 1455.1mg		50 %
Potassium 509.8mg		13 %
Total Carbohydrate 311g		91 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 310.3g
Protein 26.6g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1805

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