Categories: Bread, Breakfast, Muffins
Ingredients
- 2 cups boiling water
- 5 teaspoons baking soda
- 1 cup shortening
- 2 cups sugar
- 4 eggs
- 5 cups all purpose flour
- 1 teaspoon salt
- 1 quart buttermilk
- 4 cups All-Bran
- 2 cups Bran Flakes
- 1 cup chopped walnuts (optional)
Directions
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Combine water and baking soda; stir until disolved. Cool. In a mixing bowl, cream shortening and sugar. Add eggs one at t atime, 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. Yeild about 5 dozen. Note: Muffin batter will keep in the refrigerator for several weeks.