Bran Muffins with Chocolate Filling
INGREDIENTS:
5 ts Baking soda
1 c Butter
2 c Sugar
4 Eggs
4 c All-Bran
2 c 40-percent Bran Flakes
5 c All-purpose flour
1 qt Buttermilk
5 ts Baking soda
1 c Butter
2 c Sugar
4 Eggs
4 c All-Bran
2 c 40-percent Bran Flakes
5 c All-purpose flour
1 qt Buttermilk
This is a great recipe because it is delicious, healthy, and there is no waste. None. You can keep it covered in the refrigerator for up to 6 weeks! That means you can get up in the morning and while you are getting cleaned up you can be baking a batch of muffins for breakfast. Takes no time at all! This recipe makes 6 dozen muffins, so you will be set for a while.
Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to cool.
With your electric mixer cream the butter and the sugar and beat in the eggs. Remove bowl from machine and stir in, by hand, tbe remaining ingredients. Finally, stir in the soda water.
Keep the batter covered in the refrigerator for weeks. Bake in muffin pans in a 375? oven for 30 minutes.
You will love these!
Dissolve the baking soda in 2 cups boiling water (microwave). Set aside to cool.
With your electric mixer cream the butter and the sugar and beat in the eggs. Remove bowl from machine and stir in, by hand, tbe remaining ingredients. Finally, stir in the soda water.
Keep the batter covered in the refrigerator for weeks. Bake in muffin pans in a 375? oven for 30 minutes.
You will love these!