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BRAN MUFFINS BY THE PAILFUL
4 c. all bran
2 c. 100 percent bran
1 tsp. salt
2 c. boiling water
1 qt. buttermilk
3 c. sugar
1 c. shortening (butter)
4 eggs
5 c. flour
5 tsp. baking soda
Chopped nuts, optional
Raisins, optional
Combine brans and salt. Stir in boiling water, then buttermilk. Cool to
lukewarm. In mixing bowl, cream sugar and shortening. Add eggs, one at a
time, beating well after each addition. Stir into bran mixture combine flour
and baking soda. Add to bran mixture and stir to dampen dry ingredients.
Store batter in refrigerator, tightly covered, bake as needed. It will keep
4 weeks. Bake in greased muffin tins. Bake at 375 degrees for 20 to 25
minutes.
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