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Ice Box Muffins Recipe

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This recipe for Ice Box Muffins, by , is from Barbara Stofferahn's Favorite Recipes, 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:  
Kristin Wiener

Category:
Category:

Ingredients:  
Ingredients:  
2 c. 100% wheat bran
2 c. boiling water
1 c. shortening
3 c. sugar
4 eggs
1 quart buttermilk
5 c. flour
5 tsp. baking soda
4 c. All-Bran cereal

Directions:
Directions:
Preheat oven to 400. Cool 100% bran in boiling water, let cool. Mix in shortening, sugar, eggs, and buttermilk. Separately, combine flour, baking soda, and All-Bran cereal. Mix wet and dry ingredients until just barely combined. Grease muffin tins and fill ⅔rds full. Bake for 20 minutes. Optional crunchy topping: cut 1 tbsp. firm margarine or butter into 2 tbsp. flour and 2 tbsp. firmly packed brown sugar until crumbly. Batter can be kept in the refrigerator for up to six weeks. Muffins freeze well.

 

 

 

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