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SIX WEEK BRAN MUFFINS Recipe

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This recipe for SIX WEEK BRAN MUFFINS is from The HARMSEN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 heaping cup of shortening, melted
2 cups sugar
5 cups flour
2 cups bran flakes
2 cups boiling water
1 tsp salt
1 quart buttermilk
5 tsp baking soda
4 eggs
Directions:
Directions:
Mix all the ingredients together in a large mixing bowl. Bake in greased muffin tins at 400º for 10-12 minutes. Store batter in an air-tight container for up to 6 weeks.
Number Of Servings:
Number Of Servings:
lots!
Personal Notes:
Personal Notes:
I used to make this large recipe when our children were little. It was always nice top pull out some batter and cook for hot rolls at dinner time! As I look at the recipe now, you have to really love bran muffins to make such a large quantity! I could have halved it and it would have been perfect! they are are quite delicious. And my guess is that you can find a recipe like this that doesn't use Crisco!( well oil is also bad!)

 

 

 

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