We thought that we'd combine two of our breakfast favorites for our
October/November recipes. We often combine this entree and muffin as they compliment each
other very well. Apple-pear compote (Feb 98) and raw fried potatoes round out one of our
most popular breakfasts at the Inn.
This is one of our most popular breakfast entree's at the Inn. We assemble the
dish the day before (it needs to set at least four hours) so there is no prep in the
morning. (very nice for a sleepyheads)
Pam two
9x9x2 baking dishes. Tear bread and divide equally between pans. Cube cream cheese
(approx. 1/2" cubes) and divide between pans. Mix eggs, milk, vanilla and almond
extracts, yogurt and syrup and pour equally between pans. With a fork pat down bread so
all is covered by liquid. Sprinkle top with cinnamon/sugar and sliced almonds. Let stand
at least 4 hours before baking. Bake covered with foil in a 350 degree oven for 1 hour.
Let stand for 10 minutes before serving. Serves 12.
My mother gave me this recipe. She is a great "cutter-out-of" (as mothers
will do) and I am always grateful. Anyway, we've changed the recipe she gave me, cutting
down on the sugar and substituting buttermilk; but they are still Mommie's Bran Muffins.
They keep well in the refrigerator; we make up a big batch and use what we need.
BRAN MUFFINS
INGREDIENTS:
7 1/2 cups raisin bran cereal
3 cups sugar
5 cups flour
1 tsp. salt
5 tsp. baking soda
4 eggs
1 cup oil
4 cups buttermilk
METHOD
Mix wet and
dry ingredients in separate bowls. Add dry ingredients to wet ingredients and mix well.
Store in covered container in refrigerator. Bake in muffin tins filled 3/4 full in a
pre-heated 400 degree oven for 20 minutes.
