Servings: 8
————————–40% Bran Flakes Cereal+————————– 1 c boiling water
————————-Unbleached Flour, Sifted————————- 2 1/2 t baking soda
1/2 t salt
1/2 c shortening
1 1/2 c sugar
2 ea. large egg
—————————–All-Bran Cereal+—————————— —————————–Butter/Sour Milk+—————————–
Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed.
—–