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Bran Muffins

Source of Recipe

unknown


Recipe Introduction

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to six weeks before baking.

List of Ingredients

2/3 cup raisin bran cereal
1-1/3 cups whole bran cereal
2/3 cup boiling water
1/3 cup shortening
1 cup white sugar
1-1/3 eggs
1-1/3 cups buttermilk
1-2/3 cups all-purpose flour
1-3/4 teaspoons baking soda
1/2 teaspoon salt





Recipe

Directions
1 Mix cereal and boiling water together in a metal bowl,
and allow to cool.

2 Cream shortening, sugar, and eggs in a large bowl. Add
buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

3 When ready to use, spoon batter into muffin tins. Bake
at 375 degrees F (195 degrees C) for approximately 15