Recipe - Country Bread

1 cup 40% Bran Flakes Cereal
2 One half cup Unbleached Flour, Sifted
One half teaspoon Salt
1 One half cup Sugar
2 cup AllBran Cereal
1 cup Boiling Water
2 One half teaspoon Baking Soda
One half cup Shortening
2 Large Eggs
2 cup Butter/Sour Milk

Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes.

Sift together flour, baking soda and salt; set aside.

Cream together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.

Stir in Bran Flakes mixture and allbran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture, mixing
just enough to moisten. Spoon batter into wellgreased 1 1/2inch
muffinpan cups, filling 2/3rds full.

Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot
with butter and jam.

NOTE:

Batter can be stored for a few days in the refrigerator. Bake as
directed.

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