Juneau resident shares Hold-Over Bran Muffins

Posted: Sunday, March 22, 2009

Do you like sharing recipes? Do you like trying new recipes? Well, look no further, because Ask Auntie Emo is where we match sought-out and share recipes.


F.G., of Juneau, e-mailed, "Since I am a busy working mom, this recipe works well for my family. This mixture can be made ahead, then stored and baked later."

Thanks, F.G., for sharing your on-the-go recipe with our readers. Please keep them coming.

Hold-Over Bran Muffins

1 (15-ounce) box raisin bran

5 cups all-purpose flour

3 cups sugar

1 tablespoon baking soda

1½ teaspoons salt

1 (1-pound) box seedless raisins

4 eggs, beaten

1 cup vegetable oil

1 quart buttermilk

Optional: 1 cup chopped nuts

1. Mix dry ingredients in a large bowl.

2. In another bowl thoroughly blend liquids

3. Add liquids to dry ingredients.

4. Stir only until well mixed, add nuts, if using. Wait 20 minutes before baking. Preheat oven to 400 degrees. Pour into greased muffins tins, filling each about two-thirds full.

5. Bake in preheated oven for 15 to 20 minutes.

NOTE: This mixture will store covered in the refrigerator for up to six weeks.

Yield: 4 dozen.


J.R. e-mailed: "Here is another waffle recipe we enjoy on Sundays."

This one caught my eye, because I had never seen a waffle recipe that called out using olive oil. I love trying something new. Thanks, J.R., for sharing your Sunday breakfast with our readers.

JR's Sunday Waffles

1 cup Spelt flour (health food section)

1 tablespoon sugar

2 teaspoon baking powder

¼ teaspoon salt

1 egg

¼ cup olive oil

¾ cup milk

1 cup (your choice) thawed and drained blueberries, raspberries, blackberries.

1. Heat waffle iron.

2. Mix dry ingredients together thoroughly.

3. Beat egg until fluffy.

4. Mix egg and oil together and beat into milk.

5. Pour liquid ingredients into dry ingredients and mix thoroughly.

6. Add berries.

7. Pour mixture into waffle iron, ¼ cup at a time.

8. Butter and pour on favorite syrup.


L.W., of Ketchikan, e-mailed: "In the theme of breakfast, I wanted to share my recipe for 'overnight coffee cake.' I got this recipe from my sister in-law, Beverly Brown of Natick, Mass several years ago. Caution, this is not for dieters."

Thanks, L.W., for your submission. Keep those recipes coming.

Overnight Coffee Cake

¾ cup butter (softened)

1 cup sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon ground nutmeg

½ teaspoon salt

1 cup (8-ounce) sour cream

1 teaspoon cinnamon

¾ cup chopped nuts (your favorite)

¾ cup packed brown sugar

1½ cups powdered sugar

1 tablespoon milk

1. Mix flour, baking soda, nutmeg and salt together and set aside.

2. Cream butter and sugar together in a large bowl, add eggs one at a time, and mix thoroughly after each eggs.

3. To the creamed butter, sugar and egg mixture, add the flour mixture and sour cream, alternating a little flour then a little sour cream until all has been added.

4. Pour into a greased 13-inch-by-9-inch pan.

5. Mix brown sugar, nuts, and cinnamon together.

6. Spread over top of cake, (you can leave it on top or marble it in).

7. Cover and put in the fridge overnight.

8. Remove from fridge, let set for 30 minutes then bake at 350 degrees for 35 to 40 minutes.

9. Mix powdered sugar and milk, and then drizzle over top after cake after it has cooled for ten minutes.

• Ask Auntie Emo, coordinated and created by Emo Bylund, of Ketchikan, is a weekly feature in Neighbors and the Ketchikan Daily News that includes sought-out and shared recipes from Southeast Alaska. Recipes are not tested by the Juneau Empire.

To submit, write to Ask Auntie Emo, 186 Marblehead Lane, Ketchikan, AK 99801, or to aae@kpunet.net. If you are responding to a requested recipe, include the publication date and author of the original recipe request. Submissions must include name, telephone number and city of residence. Only initials and city of residency will be published.

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