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Evie's Bran Muffins Recipe

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This recipe for Evie's Bran Muffins, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Pat Kraemer - County Clerk
Added: Wednesday, March 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c All-Bran
1 1/2 c sugar
1 c boiling water
1/2 c + 1 tsp shortening
2 eggs
1 pint buttermilk (I use sour milk)
2 1/2 c flour
2 1/2 tsp baking soda
1/2 tbsp salt (may be too much for some)
1 c raisins

Directions:
Directions:
In mixing bowl, blend All-Bran and sugar. Add boiling water, shortening, eggs, and milk. In separate bowl, sift together flour, baking soda, salt, raisins. Combine the two sets of ingredients and mix thoroughly. Bake at 400 for 25 minutes. (I have always found 375 to be a bit safer.) NOTE: The batter will keep in the refrigerator for up to 3 weeks!

Number Of Servings:
Number Of Servings:
6-12 muffins
Personal Notes:
Personal Notes:
This recipe was used by my Mom, May O'Connell and came from her childhood friend, Evie Bischoff.

 

 

 

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