This recipe for ICE BOX MUFFINS, by Ethelyn Marshall, is from Ethelyn's Eddibles,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 CUP BOILING WATER, POUR OVER 1 CUP SHREDDED WHEAT CRUSHED 2 CUPS ALL BRAN 1 CUP SHORTENING-LIQUID 1 CUP SUGAR 2 CUPS BUTTERMILK 2 EGG BEATEN 2 1/2 CUP FLOUR 2 1/2 t. SODA 1t. SALT
CREAM SHORTENING AND SUGAR, ADD BRAN MIXTURE, ADD BUTTERMILK,EGGS, FLOUR, SODA, AND SALT. BAKE AT 350º IN MUFFIN TIN FOR 25 MINUTES. BATTER CAN BE KEPT IN FRIDGE FOR A MONTH AND USED AS NEEDED. DATES, NUTS, FRUITS CAN ALSO BE ADDED.
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