Bran Ice Box Muffins
|100% bran||3 Cup (48 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking soda||2 1⁄2 Teaspoon|
|Shortening||1⁄2 Cup (8 tbs)|
|Sifted flour||2 1⁄2 Cup (40 tbs)|
Combine bran, salt and boiling water and stir; add buttermilk, then cool to lukewarm.
Cream together sugar and shortening; add eggs one at a time, beating well.
Stir this into the bran mixture, add flour and soda, stirring just enough to dampen well.
Store batter in refrigerator until ready to use (will keep 4 weeks).
Fill muffin pans 3/4 full.
Bake 20 to 25 minutes at 375°.
Makes 32 medium muffins