Title: Bran Muffins-In-Waiting
Categories: Muffins, Breads, Breakfast
Yield: 6 Servings

1 c Warm Water
2 1/2 c Unbleached All-purpose Flour
1/2 c Butter/Margarine, Room Temp.
2 Large Eggs
3 1/2 c Wheat/Oat Bran Cereal
2 1/2 ts Baking Soda
1 1/2 c Granulated Sugar
2 c Butter/Sour milk.

Mix water with 1 cup cereal.

Sift flour with baking soda.

In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time,
beating after each addition.

Blend in eggs, one at a time, beating well after each addition. Scrape
sides of bowl often.

Stir in flour mixture 1/2 cup at a time, alternating with butter/sour
milk, added 1/2 cup at a time also.

Stir in soaked bran and the remaining bran cereal.

Cover and store in refrigerator at least 6 hours before baking.

To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter.

Bake about 20 minutes, or until nicely browned. Remove from pan and serve
hot with butter.

Makes 6 cups batter or about 24 2 1/2-inch muffins.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip