Yield: 6 Dozen
| Measure | Ingredient |
|---|---|
| 2½ teaspoon | Baking soda water; boiling |
| ½ cup | Margarine |
| 1 cup | Sugar |
| 2 | Eggs |
| 2 cups | Kellogg's all bran cereal |
| 1 cup | 40% bran flakes cereal |
| 2½ cup | Flour |
| 2 cups | Buttermilk |
Dissolve baking soda in boiling water. Set aside to cool. Cream butter and sugar. Beat in eggs. Add cereals, flour, and buttermilk and mix by hand. Stir in soda water. Batter can be kept in the frig for up to 6 weeks. Bake in muffin pans for 30 mins. in 375~ oven. Note - do not use the batter for at least 24 hrs. or it won't be softened and blended. And never stir the after the first mixing - just scoop and use. Source: TPA Trib, 8/17/95 From: Date: Posted to MM-Recipes Digest V4 #10 by THEHOGUES@... (John Hogue) on Mar 23, 1999