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“SWEET” BRAN MUFFINS
This recipe for “Sweet” Bran Muffins came from my Aunt back in the early 1970’s. She was an amazing cook.
One day I timed my visit perfectly, just as she was putting the coffee pot on. “We need a “snack,” she announced. “I made Bran Muffins.”
“Oh, goodie,” I said with as much enthusiasm as I could muster – – – which wasn’t much.
She watched with a grin as I took a bite. They were moist, sweet, and completely delectable. I devoured two, and took some home for later.
This is the one Bran Muffin recipe that you will actually make again and again.
1 cup 100% Bran (it comes in a jar)
1 cup boiling water
3/4 cup sugar
3/4 cup brown sugar
1/2 cup shortening
2 eggs, beaten
2 cups buttermilk
2 1/2 teaspoons baking soda
2 1/2 cups flour
2 cups 40% Bran Flakes cereal
Pour the boiling water over the 100% Bran, and set aside to cool.
In a separate bowl, cream the sugar, brown sugar, and shortening together. Beat in the eggs, buttermilk, and baking soda. Blend in the flour.
Add the water and bran mixture, and stir well. Lastly, add the 40% Bran Flakes cereal and mix till well incorporated.
Store this in a large glass jar with a lid. It keeps in the refrigerator for up to 6 weeks. Just take out whatever you want to bake at that particular time.
Bake in a greased muffin pan at 350 degrees for 20 to 25 minutes. The baking time will vary depending on how big your individual muffin cups are. Texas-sized muffins take longer.
HAPPY BAKING! Susan