|@skyblue:**Recipe Name** |All-Bran Muffins|@skyblue:**Submitted by** |Susan Tow|
|@skyblue:**Source** |Family Member|@skyblue:**Source Description** |Grandma (Rose) Stoeber|
|@skyblue:**Base** |Bread|@skyblue:**Course** |Breakfast|
|@skyblue:**Difficulty** |Easy|@skyblue:**Prep Time** |30-60 Minutes|
|@skyblue:**Servings** |12|@skyblue:**Ethnicity**|American|

**Ingredients:**
  *1/4 Cup(s) sugar
  *1/2 Cup(s) wheat germ
  *1 1/4 Cup(s) flour
  *1 Teaspoon(s) baking powder
  *1 Teaspoon(s) baking soda
  *1 Tablespoon(s) white vinegar
  *1 Cup(s) All-Bran
  *1 Beaten egg
  *3 Tablespoon(s) vegetable oil
  *1 Cup(s) milk 

**Directions:** \\ Mix dry ingredients. Add vinegar to milk to make to curdle it. Add All-Bran to milk mixture, let soak 2 minutes. Add oil and beaten egg to bran/milk mixture. Add dry ingredients. Mix just enough to moisten ingredients. Bake in muffin pan at 400 for 20-25 minutes. Batter may be stored in tightly sealed container in refrigerator and baked to order if desired. Serve with butter and/or Karo syrup.

**Nutritional Info:** \\ Unknown.