Bran muffins (dillard)

Yield: 12 Servings

Measure Ingredient
⅓ cup Shortening
½ cup Brown sugar; firmly packed
1 Egg
1 cup Sifted flour
1 teaspoon Baking powder
½ teaspoon Baking soda
1 teaspoon Salt
3 cups Shredded bran cereal
1 cup Buttermilk
1 dozen muffins.

Beat shortening, sugar and egg together. Sift flour, baking powder, baking soda and salt into a bowl. Add bran and mix well. Mix dry ingredients alternately with buttermilk into shortening mixture. Fill greased muffin pans ⅔ full. Bake in 400-degree oven for 20 minutes or until done. Makes *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.

>>Translated to Mastercook by Pat Hanneman; mc-PER SERVING 30% cff: 179 cals; 7g fat

Notes: This recipe was submitted by Judy Dillard of Riverside.

Recipe by: Riv PE 98-Mar-25*

Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998

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