Pour the boiling water over the 2 cups of 100% All Bran and let stand. Cream the shortening and sugar. Add eggs and mix well. Add buttermilk and the Bran and water mixture. Mix well and add the Bran Buds and then all the dry ingredients. Fill greased muffin tins 2/3 full and bake at 350 F for 20 to 25 minutes. NOTES : This batter keeps good in a covered container in the refrigerator up to 6 weeks or longer. This amount of batter makes about 55 to 60 muffins. Recipe by: Iris Dunaway Posted to EAT-L Digest by "Iris E. Dunaway"
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|Serving Size: 1 Serving (80g)|
|Recipe Makes: 60|
|Calories from Fat: 19 (10%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 71.2mg||22 %|
|Sodium 177.1mg||6 %|
|Potassium 140.5mg||4 %|
|Total Carbohydrate 38.5g||11 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 35.8g|
|Protein 5.2g||7 %|
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Calories per serving: 185
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