"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Six Week Bran Muffins Recipe

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This recipe for Six Week Bran Muffins, by , is from Berning Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Berning
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 c Bran
1 qt buttermilk
1 c boiling water
5 c flour
1 c shortening, melted
5 tsp soda
3 c sugar (or less)
2 tsp salt
4 eggs, beaten
Optional: Dates, raisins, chopped apples

Directions:
Directions:
Pour the boiling water over 2 cups of bran and let stand while assembling other ingredients. Mix in shortening. Mix rest of bran with sugar, eggs and buttermilk. Sift flour with soda and salt. Combine all ingredients and bake as needed at 400 for 20 minutes. Mixture will keep 6 weeks or more in the refrigerator. Makes 6 dozen. Dates, raisins or chopped apple may be added at baking time. Once the batch is made, all you do is ladle the batter into muffin tins. Make as many or as few as you need.

Personal Notes:
Personal Notes:
This recipe was great because I could just fill muffin tins for the kids breakfast before they went to school and they had fresh muffins.

 

 

 

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