"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

6 Week Bran Muffins Recipe

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This recipe for 6 Week Bran Muffins, by , is from Family Cookbook, 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!

Contributor:  
Contributor:  
Pam Oltmans

Category:
Category:

Ingredients:  
Ingredients:  
2 c. boiling water
6 c. bran (2 c. Red Mill wheat bran and 4 c. All-Bran)
1 c. shortening (2 sticks Smart Balance)
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 tsp. baking soda
1 tsp. salt

Directions:
Directions:
Pour boiling water over the 2c. Red Mill wheat bran and let stand while assembling other ingredients. Mix in melted shortening. Mix the rest of bran with sugar, eggs and buttermilk. Mix flour with baking soda and salt. Combine all ingredients and bake desired quantity at 400 for 20 minutes. Mixture will keep 6 weeks or more in the refrigerator.

Number Of Servings:
Number Of Servings:
6 dozen

 

 

 

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