Bran muffins (dillard)
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Shortening |
| ½ | cup | Brown sugar; firmly packed |
| 1 | Egg | |
| 1 | cup | Sifted flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
| 3 | cups | Shredded bran cereal |
| 1 | cup | Buttermilk |
| 1 | dozen muffins. | |
Directions
Beat shortening, sugar and egg together. Sift flour, baking powder, baking soda and salt into a bowl. Add bran and mix well. Mix dry ingredients alternately with buttermilk into shortening mixture. Fill greased muffin pans ⅔ full. Bake in 400-degree oven for 20 minutes or until done. Makes *Liz Caesar's Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25.
>>Translated to Mastercook by Pat Hanneman; mc-PER SERVING 30% cff: 179 cals; 7g fat
Notes: This recipe was submitted by Judy Dillard of Riverside.
Recipe by: Riv PE 98-Mar-25*
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 25, 1998
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