Bran Muffins

The American Country Inn and Bed & Breakfast Cookbook Volume Two, 1990

30 minutes — 5 dozen muffins Print RecipeEmail Recipe

Ingredients

5	cup	all-purpose flour
3	cup	sugar
12	ounce	raisin bran cereal
5	teaspoon	baking soda
2	teaspoon	salt
1	teaspoon	cinnamon
1⁄2	teaspoon	allspice
4		eggs (beaten)
1	quart	buttermilk
1	cup	oil
14	ounce	crushed pineapple (canned is fine)

Instructions

Greased muffin cups. In a large bowl combine the flour, sugar, serial, baking soda, salt, cinnamon, and allspice. Add the eggs, buttermilk, oil, and pineapple. Pour batter into muffin tins. Bake in a 400° oven for 15 to 20 minutes.

Notes

Batter keeps for 6 weeks in the refrigerator.

Bran Muffins

Ingredients

Instructions

Notes

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