Recipe - Ready Whenever Bran Muffins

2 cup All bran
1 cup Boiling water
2 One half cup Flour
One half cup Plus
1 tablespoon Shortening
2 cup Buttermilk
2 One half teaspoon Baking soda
1 teaspoon Salt
1 One half cup Sugar
2 Eggs

Pour water over bran. Let stand 15 minutes. Sift flour. Add soda and salt.
Cream shortening. Blend in sugar and eggs, beating until fluffy. Stir in
bran. Add flour and buttermilk alternately. Store batter in covered
container in refrigerator, baking as many muffins at a time as desired. To
cook, fill wellgreased muffin tin about 2/3 full. Bake at 400 for 2025
minutes. Makes 3 dozen.

MRS IRENE SMITH

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.