| 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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