Graham Muffins

Author

Ruth Marshel

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Recipe

Measurements	Ingredients
Two Cups	Boiling Water
Six Cups (2 cups + 4 cups)	All-Bran or Bran Buds Cereal
One Cup	Crisco or other vegetable Shortening
Two & $\frac{1}{2}$ Cups	Sugar
Four	Eggs
One Quart (Four Cups)	Buttermilk
Five Cups	Flour
Five Teaspoons	Baking Soda
One & $\frac{1}{2}$ Tablespoons	Salt
To Taste (Optional)	Raisins or Dates

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Instructions

1. Pour two cups of boiling water over two cups of All-Bran or bran buds and let the mixture stand until cool.
2. In a very large bowl, beat together one cup of Crisco (or shortening) and two and a half cups of sugar.
3. Add four eggs to the creamed mixture and beat well.
4. Stir in one quart of buttermilk, five teaspoons of baking soda, and one and a half tablespoons of salt.
5. Mix in the cooled bran mixture from the first step.
6. Add the remaining four cups of All-Bran or bran buds and five cups of flour.
7. If desired, add raisins or dates to taste.
8. Mix all ingredients together until just combined.
9. Store the batter in a covered container in the refrigerator for 1-2 weeks, using as needed.
10. To bake, preheat the oven to 400°F. Fill greased or lined muffin tins with the batter.
11. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

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