Title: Country Bran Muffins
Categories: Muffins Bread
Yield: 8 Servings
| 1 | c | 40% Bran Flakes Cereal |
| 1 | c | Boiling Water |
| 2 1/2 | c | Unbleached Flour, Sifted |
| 2 1/2 | ts | Baking Soda |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening |
| 1 1/2 | c | Sugar |
| 2 | | Large Eggs |
| 2 | c | All-Bran Cereal |
| 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.