Bran Muffins

Bran Muffins
Regina Adams

“This batter of regular- and raisin-bran cereals, flour and buttermilk will make three-dozen muffins. Keep some on hand in the refrigerator so you can always have hot raisin-bran muffins in just the few minutes it takes to bake them.”

2 c raisin bran cereal
4 c whole bran cereal (2 c bran flakes or 4c all bran)
2 c boiling water
1 c shortening
3 c white sugar
4 eggs
4 c buttermilk (1 quart)
5 c all-purpose flour
5 tsp baking soda
1 ½ tsp salt

1 Mix cereal and boiling water together in a metal bowl, and allow to cool.
2 Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don’t mix or stir.
3 When ready to use, spoon batter into muffin tins. Bake at 375* F for approximately 15 minutes. Mini muffins bake approximately 10 minutes.

Can be kept in fridge for 6 weeks.