ICE BOX MUFFINS
Serves: Makes 2 quarts (18-20 muffins).
 
Ingredients
  • 1 c. boiling water
  • 1 c. 100% Nabisco bran
  • 1-1/2 c. sugar
  • ½ c. shortening
  • 2 eggs, beaten
  • 1 pt. buttermilk
  • 2½ c. flour
  • 2½ tsp. soda
  • ½ tsp. salt
  • 1 c. Kellogg's All-Bran
Instructions
  1. Pour 1 cup boiling water on the Nabisco bran. Cream the sugar and shortening. Add beaten eggs to creamed mixture. Add the buttermilk and moistened bran.
  2. Sift together the flour, soda and salt. Add Kellogg's All-Bran. Fold this to the creamed mixture until moistened.
  3. Bake in greased muffin tins 15-20 minutes at 400 degrees.
  4. Dates or raisins can be added just before baking, if desired.
  5. This mixture can be kept 6-7 weeks in the refrigerator in a tight container.
Notes
Anna Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/ice-box-muffins/