Title : Country bran muffins
Categories : Breads, breakfast, main dish
Servings : 8

1 c 40% Bran Flakes Cereal 1/2 c Shortening
1 c Boiling Water 1 1/2 c Sugar
2 1/2 c Unbleached Flour, Sifted 2 Large Eggs
2 1/2 ts Baking Soda 2 c All-Bran Cereal
1/2 ts Salt 2 c Butter/Sour Milk



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.

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