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Bran Muffins Recipe

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

Sherry Rager


1 c. boiling water
1 c. All Bran (original) cereal
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. baking soda
1 tsp. salt
2 c. All Bran

Preheat oven to 400.

Mix the first two ingredients and let stand until soft.
Cream shortening and sugar. Add remaining ingredients, and then combine all ingredients.
Fill greased or paper-lined muffin cups 2/3 full. Bake for 15-20 minutes.

Batter keeps well in refrigerator approximately two weeks.

*I prefer to make "sour milk" by adding a tablespoon of vinegar to 2 cups milk and let stand for about 10 minutes before mixing up this recipe.




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