"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, by Joyce Hudgins, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 eggs, beaten 3 c. sugar 1 c. oil or shortening 5 c. flour 5 tsp. baking soda 1 quart buttermilk 1, 15 oz. box Post Raisin Bran
In a large plastic bowl mix the eggs, sugar and shortening. In another bowl, sift together 5 c. flour and the baking soda. Alternately mix in 1 quart of buttermilk and the flour mixture into the plastic bowl mixture. Add the box of Raisin Bran. Let stand 24-48 hours. Pour into paper baking cups and bake at 400º for 15 minutes. This mixture will keep for 6 weeks in the refrigerator.
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