Country Bran Muffins

Title:
Country Bran Muffins

Yield:
8 Servings

Categories:
Muffins,
Breakfast,
Brunch,
Dinner,
Bread




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






 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