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3 c. whole bran cereal
1 c. boiling water
1/2 c. shortening
2 c. buttermilk
2 beaten eggs
2 1/2 c. all-purpose flour
1 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. baking soda

In large bowl, combine cereal and boiling water; stir in
shortening until melted. Add buttermilk and eggs; mix well.
Stir together remaining ingredients. Add all at once to cereal
mixture, stirring just until moistened. Store in tightly
covered container in refrigerator up to 4 weeks.
To bake, spoon 2 tablespoons batter into paper bake
cup-lined custard cup or muffin pan. Bake (High) 1 for 35
seconds; 2 for 50 seconds; 4 for 1 minute and 30 seconds; 6
for 2 minutes and 30 seconds.

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