| 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 |
t |
Salt |
| 2 |
c |
Buttermilk |
| 2 1/2 |
t |
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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