LEOLA’S BRAN MUFFINS
Leola Hamilton - Roseburg Oregon
serving size: 14
1/4 Cup Margarine
1/2 Cup Plus 1 Tablespoon Sugar
1 Cup Buttermilk
1/2 Cup Water
1 1/4 Cups Flour
1 1/4 Teaspoons Baking Soda
1 1/2 Cups Bran Buds Cereal
Cream margarine and sugar together. Add well beaten egg. Add buttermilk and water and stir in well. Mix flour, baking soda, and bran buds cereal. Stir into liquid mixture. Bake in greased muffin tins 20 to 25 minutes at 400 degrees F.
Batter may be used plain or with raisins or dates.
Batter will keep up to 60 days in the refrigerator…..DO NOT FREEZE!