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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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These are a very tasty, dense and moist muffin...A breakfast in themselves. You can use Whole Grain Total cereal in place of the bran flakes. This recipe is from my best friend up in Erie, PA. My recipe card is dated 1986. Ingredients:
1 1/2 cups bran flakes |
1 1/4 cups oatmeal |
2 1/2 cups flour |
1 cup brown sugar (sifted) |
4 teaspoons baking soda |
1 teaspoon salt |
1/2 cup vegetable oil |
2 cups buttermilk |
1 tablespoon molasses |
Directions:
1. Stir all ingredients together.
2. Bake at 350* about 20 minutes or until they spring back to touch.
3. NOTE: This batter can be stored in the fridge for up to 2 weeks.
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