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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 60 |
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A delightful, moist tasty recipe recreated from memories of my great-grandmother's muffins.Dolores O'Keefe, Lake Charles, Louisiana Ingredients:
2 cups boiling water |
5 teaspoons baking soda |
1 cup shortening |
2 cups sugar |
4 eggs |
5 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 quart buttermilk |
4 cups all-bran |
2 cups bran flakes |
1 cup chopped walnuts |
Directions:
1. Combine water and baking soda; stir until dissolved. Cool. In a bowl, cream shortening and sugar. Add eggs one at a time, beating well after each addition. Combine flour and salt; add to creamed mixture alternately with buttermilk. Mix well. Beat in the water mixture. Fold in cereals and nuts. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 25-30 minutes or until muffins test done. Yield: about 5 dozen.
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