over mix.
4. Divide the batter equally among the prepared muffin cups. Bake until
the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes
before removing from the cups. Serve warm or cool completely on the rack. Variations:
BRAN MUFFIN MIX
You will need:
1 quart wide-mouth canning jar
1 small Ziplock bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops) 1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
3 /4 cup Bran flakes
Directions: