Title : Toronto bran muffins
Categories : Breads, quick
Servings : 12

1 1/4 c Hot milk 2 tb Oil
3 Eggs



Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it
stand about 10 minutes---or until the cereal has absorbed all of the milk.
With the electric mixer on high speed, beat in the oil and eggs till
completely blended. Remove the beaters. Switch to a sturdy spoon and
dump in the cake mix, stirring only to moisten all
of it thoroughly---but don't overmix or overbeat or the muffin texture
will be heavy and tough. The batter will be a bit lumpy. Cover the bowl
and let the batter stand 15 minutes while you preheat the oven to 400 F,
and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally
between the 12 wells. If you are using cupcake tin wells, you will have 15
muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe
tops of each while still warm in softened butter or margarine.

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