"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Bran Muffins Recipe

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This recipe for Bran Muffins, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Ken and Karen Schurter


2 cup boiling water
5 tsp. baking soda
1 cup shortening
2 cup sugar
4 eggs
5 cup all-purpose flour
1 tsp salt
1 qt. (4cups) buttermilk
4 cup bran cereal
2 cup bran flakes
1 cup chopped walnuts

Combine water and baking soda; stir until dissolved. Cool. In a mixing bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper lined muffin cups 3/4 full. Bake at 350* for 25-30 minutes or until muffins test done.

Yields 5 dozen. Muffin batter will keep in the refrigerator for one week.




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