Always Ready Bran Muffins Recipe
3 cup unprocessed wheat bran
1 cup ; water, boiling
1 cup sugar
1/2 cup margarine
2 1/2 cup flour, unbleached
2 1/2 tsp baking soda
1 tsp salt
2 cup buttermilk
1 raisins (opt.)
1 pecans (opt.)
* I use whole wheat flour and add water to the recipe.
Put 1 c of the wheat bran in a small bowl. Add the boiling water,
stir once and let stand to soften.
Cream the margarine and sugar in a mixing bowl. Beat the eggs
slightly and add to the margarine mixture, mixing well.
Combine the flour soda and salt in a mixing bowl. Combine the wheat
bran, the softened bran, and the flour mixture, and then combine with
the egg/margarine/sugar mixture alternately with the buttermilk. Stir
until thoroughly mixed.
Pour into a plastic container with a tight lid. Store in the
refrigerator for a minimum of 12 hours and a maximum of 6 weeks.
Makes 2 dozen.
These muffins are made, stored in the refrigerator, and baked
whenever they are wanted. About 25 minutes before serving, preheat
the oven to 400 degrees F. Spoon the batter into teflon-lined or
buttered muffin tins, filling them 2/3 full. Bake 18 minutes and
I like to add rasins and pecans to the muffin tins before cooking.
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Food Tips of the Week
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The problems associated with reduced carbohydrate diets
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Foods containing allyl sulfides
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The onion and garlic family of foods is rich in allyl sulfides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
Although there is precious little hard medical proof obtainable, allyl sulphides are also thought by nutritionalists to reduce the symptoms of colds, arteriosclerosis and fatigue.
Foods containing allyl sulfides are also low in calories, so should be included in your diet system.
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