Bran Muffin Batter
|Shortening||1 Cup (16 tbs)|
|Sugar||3 Cup (48 tbs)|
|Eggs||4 , beaten|
|Shredded bran||2 Cup (32 tbs)|
|100% bran||4 Cup (64 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|All purpose flour||5 Cup (80 tbs)|
|Soda||25 Gram (1 Tablespoon + 2 Teaspoon)|
|Buttermilk||4 Cup (64 tbs)|
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.