Bran Muffins
Deborah Owen
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- 2 cups water boiling
- 3 cups 100% Nabisco Bran
- 1 cup shortening
- 3 cups sugar
- 4 eggs
- 1 quart buttermilk
- 4 cups Kelloggs All Bran
- 5 cups flour
- 1 tsp salt
- 5 tsp baking soda
Pour 2 cups boiling water over 100% Bran.
Cream shortening and sugar together. Add eggs, buttermilk and Nabisco Bran.
Sift flour, salt, and baking soda. Stir into mixture, then add Kelloggs All Bran. Fold in and stir only until all dry ingredients are moistened.
Bake in greased muffin tins 15-20 minutes at 350o.
Store batter in refrigerator. It will keep 5-6 weeks. 1 pint of mixture makes 12 muffins.
