"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Bran Muffins (Alice Hing), by Mary Blakeman, is from McCarthy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 c. bran cereal 2 c. boiling water 2 1/2 c. sugar 1 c. shortening 4 eggs 1 qt. buttermilk 2 c. additional bran cereal 2 c. wheat germ 5 c. flour 4 tsp. baking soda 1 1/2 tsp. salt
Mix 2 c. bran with boiling water and let stand. Cream together sugar and shortening. Add eggs one at a time beating well after each addition. Add moistened bran cereal mixing well. Then add all of buttermilk, remaining bran cereal and wheat germ mixting well. Beat in baking soda, salt and flour until moist.
Spoon into greased muffin tins or cupcake liners. Bake at 375º F for 20 minutes. Store remaining batter in an airtight container in refrigerator until ready to bake.
Use LARGE mixing bowl because this make 96 muffins! Add raisins if desired.
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