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Bran Muffins

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2 c. boiling water

1 heaping c. shortening

4 eggs

5 c. flour

1 tsp. salt

2 c. bran buds or (grape nuts)

2 ½ c. sugar

1 qt. buttermilk

5 tsp. baking soda

4 c. all bran or raisin bran


Pour boiling water over bran buds and set aside to cool. Cream shortening and sugar, and eggs and buttermilk; add soaked bran buds.

Sift and add flour, baking soda, salt, and all bran or raisin bran. Mix well and store in a bowl in refrigerator. Keep up to 4 or five weeks. Don't stir before baking muffins. Take what you need each time you want to bake muffins. Fill greased muffin tins 2/3 - full. Bake in 400 oven for 15 to 200 minutes, or until done. Be sure to start with a large bowl, as this makes one gallon.

Recipe courtesy of Alverta Stevens

As prepared by Chef Dan Kachel of Sand Springs Station 

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