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Print this Recipe    Bran 02

SPUR-OF-THE-MOMENT MUFFINS

2 cups whole bran cereal
2 cups buttermilk
2 slightly beaten eggs
20 oz can crushed pineapple
1/2 cup melted butter or margarine
2.1/2 cups flour
3/4 cup dark brown sugar
2 tsp salt
2 tsp baking soda
1 cup chopped natural almonds, toasted

Preheat oven to 375F, prepare pans. Combine bran and buttermilk;
stand 5 mins to soften. Stir in eggs, undrained pineapple and
melted butter. In another bowl combine flour, brown sugar, salt,
baking soda and nuts. Add to bran mixture all at once. Stir until
combined. Spoon into pans, making only the amount you need today.
Bake for 25 mins. Refrigerate remaining batter, tightly covered,
up to 3 weeks. Makes about 24 muffins.

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