| 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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