Full recipe is huge. 3-4 dozen.
- 2 cups boiling water
- 5 teaspoons baking soda
- 1 cup shortening
- 2 cups granulated sugar
- 4 eggs
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 quart buttermilk
- 4 cups all-bran cereal
- 2 cups bran flakes
- 1 cup chopped walnuts or pecans
- 2 c. chopped dates or raisins
Combine water and baking soda. Stir until dissolved. Cool.
In a large mixing bowl, cream sugar and shortening. Add eggs one at a time, beating well after each addition. Add the soda water.
Combine flour and salt and add to cream mixture alternately with buttermilk.
Fold in both cereals and nuts and raisins. At this point let your batter sit for an hour or even better overnight. At first the batter is rather thin, but will thicken.
Fill greased or paper lined muffin cups full.
Bake at 350°F for 25-30 minutes until they test done.
Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.
Rainbow Gardens