Title: Always Ready Bran Muffins
Categories: Bread Breakfast
Yield: 1 Batch

2 1/2	c	All purpose flour
2 1/2	ts	Baking soda
1/2	ts	Salt
1	c	Boiling water
1	c	Cereal Flakes*
1/2	c	Shortening
1	c	White OR brown sugar
2	lg	Eggs, beaten
1/2	qt	Buttermilk
2	c	100% bran cereal
1/2	c	Chopped nuts

NOTE: *did not specify what kind of cereal flakes in cookbook.

Measure and sift flour, baking soda and salt. Combine boiling water and cereal flakes, soak. Cream shortening and sugar together in a large bowl; combine eggs and buttermilk and blend with the sugar shortening mixture. Add flour mixture, blending until well combined. Fold in the 100% brand, the soggy cereal flakes and the chopped nuts.

Batter can be used immediately or covered and refrigerated for up to a month, using when desired.

Bake muffins in paper lined muffin tins at 425 degrees for 15 to 20 minutes.

DO NOT STIR UP STORED BATTER - each time you use some, gently spoon out amount needed leaving rest of batter undisturbed.

For best results, if all muffin tins are not filled with batter, be sure to fill the empty tins with water before baking.

Makes 3 1/2 dozen

LLS Cookbook

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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