"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Ice Box Muffins Recipe

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This recipe for Ice Box Muffins, by , is from The LaGuire/Putney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Riki Swander
Added: Saturday, August 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C. white sugar
1 heaping cup shortening
5 tsp. baking soda
1 tsp. salt
2 C. boiling water
4 C. kellogs all bran
2 C. 100% nabisco bran
1 quart buttermilk
5 C. flour
4 eggs-beaten
optional- dried cherries or cranberries

Directions:
Directions:
In a small bowl pour the hot water over the nabisco 100%. In a huge, sealable bowl cream the shortening & sugar ; add eggs, buttermilk & nabisco 100%. In a seperate bowl sift flour, soda & salt together. Add all at once with the kellogs bran. Fold in only until all dry ingredients are moistened. Add dried cherries or cranberries . This makes a huge batch !! Bake in greased muffin tins as needed, 15-20 minutes @ 400* This will keep in the fridge 6-7 weeks. Keep covered. 1 pint makes about 12 muffins.

Personal Notes:
Personal Notes:
This recipe is from my Grandma French from Minnesota. I have made a ton of these muffins and they are the best ! Sometimes for a little change I put some brown sugar on top of each muffin before I bake them. ENJOY

 

 

 

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