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Bran Muffins
Ingredients
1 c 40% Bran Flakes Cereal
1 c Boiling Water
2 1/2 c Unbleached Flour, Sifted
2 1/2 ts Baking Soda
1/2 ts Salt
1/2 c Shortening
1 1/2 c Sugar
2 ea Large Eggs
2 c All-Bran Cereal
2 c Butter/Sour Milk
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Combine 40% Bran Flakes and boiling water in
bowl. Let stand 10 minutes.
Sift together flour, baking soda and salt; set aside. Cream
together
shortening and sugar in large mixing bowl until light and fluffy,
using
electric mixer at medium speed. Add eggs, one at a time, beating
well
after each addition. Stir in Bran Flakes mixture and all-bran
into creamed
mixture. Add dry ingredients alternately with butter/sour milk
to creamed
mixture, mixing just enough to moisten. Spoon batter into well-greased
1
1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree
F. oven
25 minutes or until golden brown. Serve hot with butter and
jam. NOTE:
Batter can be stored for a few days in the refrigerator. Bake
as directed.
Makes 8 servings.
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