1 1/2 cup apple juice
1 cup butter, melted
4 well beaten eggs
4 cup buttermilk
5 tsp. baking soda
2 cup processed Bran Buds
1 cup Fruit Sweet
4 cup ready-to-eat bran cereal
5 cup flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over
high heat. Remove, pour in the Bran Buds and stir well. Let the
mixture stand for several minutes.
Combine the butter, Fruit Sweet and eggs and beat well. Then stir
in the bran cereal.
Pour in the buttermilk and stir well, then add the flour, baking
soda and salt. Beat the batter until it is thoroughly blended.
Add the juice and Bran Buds and stir the batter until well blended.
Drop several teaspoonfuls of batter into each greased muffin cup.
Bake at 400 degrees for 15 minutes or until the center of each
muffin is done. The batter can be stored in the refrigerator for
up to 6 weeks and used as needed.
Fruit and nuts, such as raisins, cranberries, bananas and walnuts,
can be finely chopped, tossed with a little flour and added for
variety.
Assortment of shaped sprinkles in a six-compartment flip-top shaker bottle.