Bran Muffins
1 1/2 cups white sugar
1/2 cup Crisco
1 cup All-Bran (100 %)
1 cup boiling water
2 beaten eggs
2 cups buttermilk
1/2 tsp. salt
2 1/2 cups flour
2 1/2 tsp baking soda
2 cups bran flakes
Pour boiling water over the All-Bran, let cool. Cream sugar and shortening, add beaten eggs and buttermilk. Add cooled bran. Sift flour, salt, soda, and add to mixture all at once. Stir in bran flakes, stir only until dry ingredients are moistened. Bake 15-20 minutes in a 400 degree oven.
Batter can be put into jars, cover and store in refer for 5 -6 weeks. (I've never tried this)
Notes: Can use part brown sugar, about 1/2 cup
Can use part whole wheat flour, about 1 cup
Muffins freeze well.
1 1/2 cups white sugar
1/2 cup Crisco
1 cup All-Bran (100 %)
1 cup boiling water
2 beaten eggs
2 cups buttermilk
1/2 tsp. salt
2 1/2 cups flour
2 1/2 tsp baking soda
2 cups bran flakes
Pour boiling water over the All-Bran, let cool. Cream sugar and shortening, add beaten eggs and buttermilk. Add cooled bran. Sift flour, salt, soda, and add to mixture all at once. Stir in bran flakes, stir only until dry ingredients are moistened. Bake 15-20 minutes in a 400 degree oven.
Batter can be put into jars, cover and store in refer for 5 -6 weeks. (I've never tried this)
Notes: Can use part brown sugar, about 1/2 cup
Can use part whole wheat flour, about 1 cup
Muffins freeze well.