Monday, January 12, 2009

Bran Muffins

4 cups Kellogg's All Bran
2 cups Fiber One
2 tsp. salt
2 cups boiling water
1 qt. buttermilk
3 cups sugar
1 cup Crisco
4 eggs
5 cups flour
5 tsp. baking soda

Mix together: All Bran, Fiber One, and salt. Add boiling water and buttermilk. Stir well. Cream together sugar and Crisco then add it to the mixture. Mix well. Add eggs, one at a time. Then beat in the flour and baking soda. Bake in greased muffin tins (I use the mini ones) at 350 for 15 minutes. Yields 18 dozen. Dough can be kept in the refrigerator in a tightly covered container for about 4-6 weeks. Just use what you need for fresh muffins each morning!

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