|1 cup||40% Bran Flakes Cereal|
|1 cup||Boiling Water|
|2½ cup||Unbleached Flour, Sifted|
|2½ teaspoon||Baking Soda|
|2 eaches||Large Eggs|
|2 cups||All-Bran Cereal|
|2 cups||Butter/Sour Milk|
Combine 40% Bran Flakes and boiling water in bowl.
Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1½-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.
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