- 5
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Ingredients
- 5 t baking soda
- 2 c boiling water
- 1 c shortening
- 2 c sugar
- 4 eggs
- 5 c flour
- 1 t salt
- 4 c buttermilk
- 4 c All-Bran
- 2 c bran flakes
- 1 c chopped walnuts
Preparation
Step 1
In a bowl, stir baking soda in water until dissolved. Cool. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternating with buttermilk. Mix well. Beat in the soda mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups 3/4 full. Bake 350* for 25-30 minutes or until the muffins test done.
Muffin batter will keep in the refrigerator for 1 week.