| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | *press, Quick bread | 12 | Servings | |
INGREDIENTS
| 1 | c | Boiling water |
| 1 | c | 100% Bran® cereal; flakes |
| 1 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | c | Shortening |
| 1 | ts | Salt |
| 2 | c | Buttermilk |
| 2 1/2 | ts | Baking soda |
| 2 1/2 | c | Cake flour |
| 2 | c | All-bran cereal |
INSTRUCTIONS
Pour boiling water over the bran flakes; set aside. Cream together sugar, eggs, shortening and salt. Add buttermilk and baking soda. Add and fold in flour, the 2 cups bran cereal and the bran/water mixture. Store this batter in the refrigerator until ready to use. Bake in greased muffin cups or tins, filling each 2/3 full. Bake in 400-degree oven for 15 to 20 minutes or until done. *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >>Translated to Mastercook by Pat Hanneman, mc-PER SERVING 26% cff: 332cals; 10g fat Notes: Paula Morgan of Corona wanted some bran muffin recipes. Betty Boles of Beaumont shared this recipe. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 25, 1998
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