Christian Chefs International
Bran Muffins
Author: Diane Boone
Yield: 9 Dozen

Ingredients:
1 pound 8 oz (680g) All-Bran
1 quart (950ml) Hot Water
1 pound (450g) Warm Melted Butter
5 pounds 4 oz (2.4kg) Sugar or Honey
1/2 gallon (1.9l) Buttermilk
8 Eggs
2 pounds 4 oz (1kg) All-Purpose Flour
2 1/2 tablespoons (37ml) Baking Soda
1/2 tablespoon (8ml) Salt

Optional:
1 pound 12 oz (800g) plumped and drained Raisins
or
2 pounds (900g) coarsely chopped Pecans (my super secret ingredient)

Procedure:
Mix All-Bran, water and butter; set aside to soak. Add buttermilk to bran mixture. In mixer, blend sugar and eggs. To mixer, add flour, soda and salt. Add bran mixture to mixer. Use No. 20 scoop and well-greased muffin tins. Bake at 350' (177'C) for 20 to 30 minutes. Can keep mixture in refrigerator 6 weeks. You must cook this up immediately or refrigerate it at once. This dough rises on its own really fast. (Got funny stories about that happening in my busy kitchen. C=:>)


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