Egg & Toast

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Nana’s Quantity Bran Muffins From the kitchen of trey

  • 2 c. boiling water
  • 2 c. All Bran
  • 4 C. 40% Bran Flakes
  • 1 qt.buttermilk
  • 1 c. vegetable oil
  • 1 c. sugar
  • ¾ c. honey
  • ¼ c. molasses
  • 4 eggs
  • 5 c. flour
  • 5 t. soda
  • 1 t salt

Pour water over cereal; cool. Add buttermilk, oil, sugar, honey, molasses, eggs, flour, soda & salt. Fold until flour is moistened. Bake 15-20 minutes in greased muffin tins at 400° F.

Keeps 6 weeks in refrigerator in a covered container.

This card was lovingly borrowed from kelpiep