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Six Week Bran Muffins Recipe

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

Contributor:  
Contributor:  
Grandma Exie Soelberg
Added: Saturday, February 26, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 C buttermilk,
1 C boiling water,
2 C All Bran,
1 C sugar,
2 tsp soda,
C shortening,
tsp salt,
2 eggs, beaten,
2 C flour,

Directions:
Directions:
Pour boiling water over All Bran. Cream shortening, sugar & eggs. Add bran to creamed mixture. Sift dry ingredients together & add alternately with buttermilk.

Bake at 400 degrees for 15-18 minutes. Batter can be kept covered in the refrigerator for up to 6 weeks. Bake just what you need each time. Can also add raisins or nuts for variety

Personal Notes:
Personal Notes:
This is another recipe I got from Grandma Soelberg. It's great if you'd like hot muffins for breakfast. Mom

 

 

 

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