Bran Muffin Batter Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) | |
| Sugar | 3 Cup (16 tbs) | |
| Eggs | 4 , beaten | |
| Bran | 2 Cup (16 tbs), shredded | |
| 4 cups 100% bran | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 5 Cup (16 tbs) | |
| 1 tablespoon plus 2 teaspoons soda | ||
| Salt | 2 Teaspoon | |
| Buttermilk | 4 Cup (16 tbs) | |
Directions
Cream shortening and sugar.
Add eggs; mix well.
Add shredded bran, 100% bran, and boiling water.
Combine flour, soda, and salt; add to creamed mixture.
Add buttermilk; mix thoroughly.
Fill greased muffin pans two-thirds full.
Bake at 400° for 20 minutes.
Extra batter will keep a month if it is stored in a covered container in the refrigerator.
Add eggs; mix well.
Add shredded bran, 100% bran, and boiling water.
Combine flour, soda, and salt; add to creamed mixture.
Add buttermilk; mix thoroughly.
Fill greased muffin pans two-thirds full.
Bake at 400° for 20 minutes.
Extra batter will keep a month if it is stored in a covered container in the refrigerator.
Chef
