Van'S Bran Muffins
- 2 1/2 cup flour
- 3 tsp baking soda
- 3 tsp cinnamon
- 1 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1 tsp salt
- 1/4 tsp ground ginger
- 1/2 cup salad oil
- 2 cup buttermilk
- 2 egg
- 1 1/2 cup sugar
- 1 cup semisweet chocolate chips
- 1 cup walnuts or pecans
- 10 oz Kellogg's Raisin Bran cereal (or any brand)
- 1. MIX DRY INGREDIENTS IN A PLASTIC BAGGIE-CLOSE THE TOP OF COURSE AND SHAKE WELL.
- 2. IN A MIXING BOWL, ADD THE SUGAR, OIL AND EGGS. MIX AT HIGH SPEED TO BLEND WELL. SCRAP THE SIDE AND BOTTOM TO INSURE EVEN MIX.
- 3. AT LOW SPEED, ADD THE BUTTERMILK AND AGAIN MIX WELL TILL COMBINE EVENLY. SLOWLY ADD THE CEREAL ( I USE THE CHEAPEST RAISIN BRAN I CAN FIND). LET THIS MIX A BIT SO ALL IS WET AND EVEN. ADD THE DRY INGREDIENT (I DUMP THEM IN ALL AT ONCE). ALLOW TO BLEND, SCRAPPING THE BOWL AS NEEDED.
- 4. ADD THE NUTS AND THE CHOCOLATE CHIPS. BLEND AGAIN JUST ENOUGH TO MIX. THESE ITEMS ARE OPTIONAL AS ARE THE GINGER AND GLOVE.
- 5. COVER THE BOWL AND LEAVE IN THE REFRIGERATOR AT LEAST 24 HOURS. DO NOT BAKE BEFORE 24 HOUR. AFTER THE 24 HOURS, SPOON INTO MUFFINS CUPS (PAPER) ABOUT 3/4 FULL AND BAKE IN THE MIDDLE OF THE OVEN 20-25 MINUTES AT 350 DEGREES. CHECK WITH TOOTHPICK. DON'T OVERBAKE. THEY FREEZE WELL AND THE BATTER WILL LAST IN THE REFRIGERATOR ABOUT 2 WEEKS.
- Servings: 22
flour, baking soda, cinnamon, nutmeg, ground cloves, salt, ground ginger, salad oil, buttermilk, egg, sugar, chocolate chips, walnuts, cereal
Taken from www.epicurious.com/recipes/member/views/vans-bran-muffins-1213191 (may not work)