Raspberry Bran Muffins

 

2 ½ cups flour

1 ¾ cups sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 cups buttermilk

½ cup vegetable oil

2 large eggs

8 cups bran flakes cereal

½ cup raspberry jam

 

Preheat oven to 350°.  Line muffin tins with paper muffin cups.  Combine first five

ingredients in medium bowl.  Whisk buttermilk, oil and eggs in large bowl to blend. 

Add dry ingredients and cereal and stir until just blended. Spoon ¼ cup batter into each

muffin cup.  Using a small spoon, make a well in the center of each and fill with 1 teaspoon raspberry jam.  Spoon remaining batter over each.

Bake until tester inserted into center comes out clean, about 20-25 minutes.  Turn muffins out onto racks.  Cool slightly.  Serve warm or at room temperature.

 

This recipe had to be published if only for the fact that your father ate them for breakfast for twenty years.  It is also the one recipe he truly made from scratch during a desperate time.  This is the original wording which was passed around the Red Cross office in the early 1990's.