The Junior League of Tacoma, Washington

The Western Junior League Cookbook

2 cups boiling water

2 cups 100% bran

1 cup shortening

3 cups sugar

4 eggs, beaten

1 quart buttermilk

5 cups flour

1 teaspoon salt

5 teaspoons baking soda

4 cups bran buds

Use a large bowl to mix these muffins. Pour the boiling water over the bran and let soak. Cream shortening and sugar. Add beaten eggs, buttermilk, and the soaked bran. Sift dry ingredients together and stir into buttermilk mixture. Add bran buds. Stir until moistened.

Fill greased muffin cups two-thirds full and bake at 400° for about 15-18 minutes.

Fruit and nuts may be added if desired.

Recipe may be stored up to 6 weeks in the refrigerator if tightly covered.

Yield: 6 dozen muffins

Notes:

  1. Quartered this recipe with great success so can’t speak to the viability of keeping the mix in the fridge

  2. The batter was very thin and quite lumpy, but baked up with a nice golden color and crown

  3. Kept these plain this time, but could see them doing well with fruit or nuts added

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Bran Muffins