Ever ready bran muffins (boles)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Boiling water |
| 1 | cup | 100% Bran® cereal; flakes |
| 1½ | cup | Sugar |
| 2 | Eggs | |
| ½ | cup | Shortening |
| 1 | teaspoon | Salt |
| 2 | cups | Buttermilk |
| 2½ | teaspoon | Baking soda |
| 2½ | cup | Cake flour |
| 2 | cups | All-bran cereal |
Directions
Pour boiling water over the bran flakes; set aside. Cream together sugar, eggs, shortening and salt. Add buttermilk and baking soda. Add and fold in flour, the 2 cups bran cereal and the bran/water mixture. Store this batter in the refrigerator until ready to use. Bake in greased muffin cups or tins, filling each ⅔ full. Bake in 400-degree oven for 15 to 20 minutes or until done.
*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 26% cff: 332cals; 10g fat
Notes: Paula Morgan of Corona wanted some bran muffin recipes. Betty Boles of Beaumont shared this recipe. Recipe by: Riv PE 98-Mar-25*
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998