Bran Muffins
(breakfast)
recipe index

ingredients:
1 cup shredded wheat cereal, crushed
1 cup bran cereal
1 cup oatmeal
1 cup warm water
1 cup shortening (or oil)
3 cups sugar
4 eggs
5 cups flour
5 teaspoons soda
1 tablespoon salt
1 quart buttermilk


process:
  1. combine shredded wheat, bran cereal and oatmeal. pour the 1 cup of warm water over cereals and set aside. (add some buttermilk for added moisture)
  2. combine the shortening and sugar. add the 4 eggs to this and blend well.
  3. sift the flour, baking soda and salt.
  4. add the flour mixture to the shortening/sugar mixture and add the buttermilk. stir until well blended, then add the cereal mixture. stir until well blended. mixture should have the consistency of thick, lumpy pancake batter.
  5. pour final mixture into greased muffin tins and bake at 350 for 20 minutes.


note:
yields 48 muffins (see below note regarding saving portions of the mixture to bake later)
source: neighbor ann
dough will keep refrigerated up to 3 weeks in a tightly covered container.






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