Name: Toronto Bran Muffins
Ingredients: 3 c 40% Bran Flakes cereal; 1/2 ts Orange or vanilla extract; 1 1/4 c Hot milk; 2 tb Oil; 9 oz Box yellow cake mix; 3 Eggs

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Toronto	Breads	12	Servings

INGREDIENTS

3	c	40% Bran Flakes cereal
1/2	ts	Orange or vanilla extract
1 1/4	c	Hot milk
2	tb	Oil
9	oz	Box yellow cake mix
3		Eggs

INSTRUCTIONS

Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let  it
stand about 10  minutes---or until the cereal has absorbed all of  the
milk.  With the electric mixer on high speed, beat in the oil and eggs till
completely blended.   Remove the beaters.   Switch to  a sturdy spoon and
dump in the cake mix,  stirring only to moisten all of it thoroughly---but
don't overmix or overbeat or the muffin texture will be heavy and tough.
The batter will be a bit lumpy.
Cover the bowl and let the batter stand 15  minutes while you preheat the
oven to 400 F, and grease 12  muffin tin wells in Crisco, evenly. Divide
batter equally between the 12 wells.  If you are using cupcake tin wells,
you will have 15 muffins.   Bake at 400  for 20 to 25 minutes, or till
golden brown. Wipe tops of each while still warm in softened butter or
margarine.
Posted to recipelu-digest Volume 01 Number 623 by GramWag <GramWag@aol.com>
on Jan 28, 1998

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