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Bran Muffins Recipe

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This recipe for Bran Muffins, by , is from Humpskunk & Buttermilk, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Tew


2 c. All Bran
2 c. boiling water
Cream together:
1 1/3 c. shortening (I think I use 1 c. margarine + 1/3 c. shortening)
2 c. sugar
4 eggs (one at a time)
(Continue to cream)
2 t. salt
5 t. baking soda

In a large bowl combine:
6 c. flour
4 c. bran flakes
Add All Bran mixture
1 quart (4 cups) of buttermilk
(Or 4 cups of regular milk and 4 T. of vinegar)
1 t. vanilla

Combine all ingredients. Grease muffin tins. Bake at 400 for 15-20 minutes. I believe you can refrigerate the batter for up to 6 weeks.

Personal Notes:
Personal Notes:
These bran muffins are very good.




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