Recipe - Fruit And Bran Muffins

2 cup Water
5 teaspoon Baking soda
1 cup Butter or margarine
2 cup Sugar
4 Eggs; beaten
5 cup Flour
1 teaspoon Salt
4 cup AllBran¨ Cereal
2 cup Bran flakes cereal
4 cup Buttermilk
2 cup Chopped dried fruit
(apricots, raisins)
1 cup Chopped nuts

Bring water to boil and cool. Add baking soda and set aside. In a large
bowl cream butter and sugar, then add eggs. Sift flour and salt and add to
egg mixture. Add cereals and buttermilk. Add water and baking soda
mixture and blend well. Add fruit and nuts before baking. Bake at 400¡
for 20 minutes.
Posted to EATL Digest 11 Aug 96

Date: Mon, 12 Aug 1996 06:57:33 0300

From: Betsy Burtis ebburtis@IX.NETCOM.COM
NOTES : This dough may be stored in the refrigerator for 4 to 6 weeks. It
only gets better with age. If you make a full recipe, you will
need a LARGE mixing bowl.