Bran Muffins
- 1 1/2 c. sugar
- 2 eggs
- 2 1/2 tsp. soda
- 2 c. buttermilk
- 1 c. boiling water
- 1 c. 100% bran
- 3/4 c. diced dried apricots
- 2 c. bran flakes
- 1/2 c. Crisco
- 2 1/2 c. flour
- 1/2 tsp. salt
- Before creaming the above,
- pour
- water
- over the 1 cup 100% bran allowing
- to cool slightly.
- Cream Crisco and sugar. Add eggs, one at a time.
- Mix well.
- Add flour, soda, salt and buttermilk.
- Blend
- into
- batter
- the 100% bran.
- Add apricots and 2 cups
- bran flakes.
- Mix thoroughly.
- This can be refrigerated in 1/2
- gallon
- container.
- Cover and never stir or mix again.
- Dip as you
- want
- to
- bake
- and
- put in greased muffin tins.
- Bake at 400u0b0 for 15 or 20 minutes or if you want to you can bake all and freeze in bags.
- This will keep in refrigerator for 5 weeks.
sugar, eggs, soda, buttermilk, boiling water, bran, apricots, bran flakes, crisco, flour, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=632864 (may not work)