Title: Ready Whenever Bran Muffins
Categories: Bread
Yield: 18 Servings

2 c All bran
1 c Boiling water
2 1/2 c Flour
1/2 c Plus
1 tb Shortening
2 c Buttermilk
2 1/2 ts Baking soda
1 ts Salt
1 1/2 c Sugar
2 Eggs

Pour water over bran. Let stand 15 minutes. Sift flour. Add soda and salt.
Cream shortening. Blend in sugar and eggs, beating until fluffy. Stir in
bran. Add flour and buttermilk alternately. Store batter in covered
container in refrigerator, baking as many muffins at a time as desired. To
cook, fill well-greased muffin tin about 2/3 full. Bake at 400 for 20-25
minutes. Makes 3 dozen.

MRS IRENE SMITH

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.