Recipe - Bran Muffins-In-Waiting

1 cup Warm Water
2 One half cup Unbleached Allpurpose Flour
One half cup Butter/Margarine, Room Temp.
2 Large Eggs
3 One half cup Wheat/Oat Bran Cereal
2 One half teaspoon Baking Soda
1 One half cup Granulated Sugar
2 cup Butter/Sour milk.

Mix water with 1 cup cereal.

Sift flour with baking soda.

In a large bowl, beat butter until creamy. Add sugar One half cup at a time,
beating after each addition.

Blend in eggs, one at a time, beating well after each addition. Scrape
sides of bowl often.

Stir in flour mixture One half cup at a time, alternating with butter/sour
milk, added One half cup at a time also.

Stir in soaked bran and the remaining bran cereal.

Cover and store in refrigerator at least 6 hours before baking.

To bake muffins, heat oven to 400 degrees F. Grease 2 1/2inch Muffin
Cups. Stir batter gently. Fill each muffin cup with about One fourth cup batter.

Bake about 20 minutes, or until nicely browned. Remove from pan and serve
hot with butter.

Makes 6 cups batter or about 24 2 1/2inch muffins.

From The Redbook Bread Book and Farm Journal's Complete Home Baking Book.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/muffins.zip