Breads

Bran Muffins

  • 2 1/2 cups Sugar
  • 4 Eggs
  • 2 cups Boiling water
  • 6 cups Bran Buds
  • 1 cup Shortning
  • 1 quart Butter milk
  • 5 teaspoons Baking soda
  • 5 cups Flour

    • Mix boiling water and bran buds, cool. Cream sugar and shortning. Add eggs and bran mixture. Fold in dry ingredients alternately with buttermilk. Do not over mix. Bake in muffin tins at 400° for 15-20 minutes. Extra batter will keep in therefrigerator for 6 weeks.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Lana Luckert of Martin, South Dakota. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!