Country bran muffins

Yield: 8 servings

Measure Ingredient
1 cup 40% Bran Flakes Cereal
1 cup Boiling Water
2½ cup Unbleached Flour, Sifted
2½ teaspoon Baking Soda
½ teaspoon Salt
½ cup Shortening
1½ cup Sugar
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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