| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Muffins, Breakfast, Brunch, Dinner, Breads | 8 | Servings | |
INGREDIENTS
| 1 | c | 40% Bran Flakes Cereal |
| 2 1/2 | c | Unbleached Flour, Sifted |
| 1/2 | ts | Salt |
| 1 1/2 | c | Sugar |
| 2 | c | All-Bran Cereal |
| 1 | c | Boiling Water |
| 2 1/2 | ts | Baking Soda |
| 1/2 | c | Shortening |
| 2 | Large Eggs | |
| 2 | c | Butter/Sour Milk |
INSTRUCTIONS
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. From The Redbook Bread Book and Farm Journal's Complete Home Baking Book. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip
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