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Print this Recipe    Buttermilk Bran

Buttermilk Bran Muffins

2 cups boiling water
4 cups All Bran
2 cups 40% Bran Flakes
1 quart buttermilk
3 cups sugar
1 cup shortening or margarine
4 eggs
5 teaspoon soda
1 teaspoon salt
5 cups sifted flour

Pour boiling water over cereals. Add buttermilk and let stand.
Cream shortening and sugar; add eggs. Mix into bran mixture.
Combine salt, soda and flour; stir into batter. Keep covered
in refrigerator; will keep two to three weeks. Bake in quantity
desired by spooning into greased muffin tins and baking at 350
degrees for 20-25 minutes.

Substitutions: For the 4 cups All Bran: Use 3 cups quick oats
and 1 cup bran flakes

For the 4 cups All Bran: Use 2 cups All Bran and 2 cups Bran
Buds.

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