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    6-week Bran Muffins

    List of Ingredients





    5 cups all-purpose flour
    4 cups bran flakes cereal
    3 cups white sugar
    5 teaspoons baking soda
    2 teaspoons salt
    4 eggs, beaten
    1 cup melted shortening, cooled
    4 cups buttermilk

    Recipe



    Preheat oven to 400 degrees F
    In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
    Add eggs, shortening and buttermilk; mix well.
    Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
    Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    makes 48 muffins....


 

 

 


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