2 c. boiling water
1 c. shortening
3 Tbsp. baking soda
5 c. flour
3 c. sugar
2 c. all-bran
1 Tbsp. salt
2 c. raisins
1 qt. buttermilk or sour milk
4 c. bran flakes
Pour boiling water over sugar, shortening and all-bran.
Mix. Add well beaten eggs and beat again. Add flour sifted
with salt and baking soda alternately with buttermilk. Lastly
add bran flakes and raisins. Stir until mixed. Store covered
in refrigerator for 24 hours before baking. Bake at 400 degrees for
15 to 20 minutes in muffin tins lined with paper cups. This
makes 8 or 9 dozen. The batter keeps in the refrigerator up to
6 weeks. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.