| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Breakfast |
60 |
Servings |
INGREDIENTS
| 2 |
c |
100% Bran® cereal |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 4 |
c |
Bran Buds® |
| 6 |
c |
Flour |
| 1 |
qt |
Buttermilk |
| 2 |
c |
Boiling water |
| 2 |
c |
Plus 3 Tablespoons shortening |
| 5 |
ts |
Baking soda |
| 5 |
ts |
Salt |
INSTRUCTIONS
Pour the boiling water over the 2 cups of 100% All Bran and let stand.
Cream the shortening and sugar. Add eggs and mix well. Add buttermilk and
the Bran and water mixture. Mix well and add the Bran Buds and then all the
dry ingredients. Fill greased muffin tins 2/3 full and bake at 350 F for 20
to 25 minutes.
NOTES : This batter keeps good in a covered container in the refrigerator
up to 6 weeks or longer. This amount of batter makes about 55 to 60
muffins.
Recipe by: Iris Dunaway
Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Jan 10,
1998
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