|
Title: Ever Ready Bran Muffins (Boles) Categories: *press, Quick bread Yield: 12 Servings 1 c Boiling water 1 c 100% BranŽ cereal; flakes 1 1/2 c Sugar 2 Eggs 1/2 c Shortening 1 ts Salt 2 c Buttermilk 2 1/2 ts Baking soda 2 1/2 c Cake flour 2 c All-bran cereal Pour boiling water over the bran flakes; set aside. Cream together sugar, eggs, shortening and salt. Add buttermilk and baking soda. Add and fold in flour, the 2 cups bran cereal and the bran/water mixture. Store this batter in the refrigerator until ready to use. Bake in greased muffin cups or tins, filling each 2/3 full. Bake in 400-degree oven for 15 to 20 minutes or until done. *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >>Translated to Mastercook by Pat Hanneman, mc-PER SERVING 26% cff: 332cals; 10g fat Notes: Paula Morgan of Corona wanted some bran muffin recipes. Betty Boles of Beaumont shared this recipe. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh 1998 |