Country Bran Muffins

Categories: Muffins | Breakfast | Brunch | Dinner | Breads

Serves: 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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