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| Bran
Muffins |
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5 cups sifted flour
5 tsp baking soda
2 tsp salt
2 cups boiling water
2 cups whole bran cereal
2 cups sugar
1 cup shortening
4 eggs, well beaten
1-quart buttermilk
4 cups bran buds cereal
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| Instructions: |
Sift together
flour, baking soda and salt. Pour boiling water over whole bran
cereal (set aside). Cream together sugar and shortening in a 6 quart
bowl until light & fluffy. Add eggs and beat well. Blend in
buttermilk, bran buds and soaked whole bran cereal. Add sifted dry
ingredients; mix well. Store in tightly covered container in refrigerator.
Batter will keep up to 6 weeks. Makes 5-dozen. Fill greased muffin
pan. Bake @ 400 degrees for 20 minutes.
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| Category: Breads |
| Recipe By:
Linda van den Eikhof |
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| Prep &
Cook Time: |
| Level of Difficulty:
Moderate |
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| Makes: 5 Dozen |
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