75
1 cup boiling water
1 cup wheat bran
1 cup firmly packed
brown sugar
1
⁄
2
cup sugar
1
⁄
2
cup shortening
2 eggs
2 cups buttermilk
1 teaspoon vanilla
2
1
⁄
2
cups all-purpose flour
2
1
⁄
2
teaspoons baking soda
1 teaspoon baking
powder
1
⁄
2
teaspoon salt
2 cups bran cereal flakes
ķĸ
ሑሑሑሑሑሑሑሑሑሑሑ ᇺ ሑሑሑሑሑሑሑሑሑሑሑ
BRAN MUFFINS
Pour boiling water over bran in small bowl.
Set aside.
Place brown sugar, sugar, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute. Add eggs. Turn to
Speed 4 and beat about 30 seconds. Add buttermilk
and vanilla. Turn to Stir Speed and mix about
30 seconds. Stop and scrape bowl.
Add flour, baking soda, baking powder, and salt.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Stir Speed and mix about
30 seconds longer. Gradually turn to Speed 4 and
beat about 1 minute. Add moistened bran and bran
cereal flakes. Turn to Stir Speed and mix about
30 seconds, or until ingredients are combined.
Spoon batter into greased or paper-lined muffin
pans. Bake at 400°F for 20 minutes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin per serving).
Per serving: About 170 cal, 3 g pro, 29 g carb,
5 g fat,19 mg chol, 242 mg sod.
Tip: Batter can be refrigerated in tightly covered
container up to 1 week.
