Combine and set aside:
1 c. boiling water
1 c. Kellogg's 100% All Bran Buds
Cream
1/2 c. Crisco or butter
2 eggs
Add sifted dry ingredients
2 1/2 cups flour
2 1/2 t. baking soda
1/2 t. salt
1/2 c. sugar (or less)
Slowly Mix In:
2 c. buttermilk
2 c. Kellogg's 100% All Bran Original
Cooled Bran Buds and Water (above)
Add:
1 c. dried cranberries or raisins (softened in hot water and drained)
1 c. chopped nuts
Bake at 400 degrees for 15 minutes. (Can use cup cake liners in the muffin tins because they are easy to remove)
Note: Dough may be kept covered in refrigerator for a few weeks. Do not stir batter after refrigeration. Yummy--(from Sister Russell in Nauvoo)
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