Pour boiling water over the bran flakes; set aside. Cream together sugar, eggs, shortening and salt. Add buttermilk and baking soda. Add and fold in flour, the 2 cups bran cereal and the bran/water mixture. Store this batter in the refrigerator until ready to use. Bake in greased muffin cups or tins, filling each 2/3 full. Bake in 400-degree oven for 15 to 20 minutes or until done. *Liz Caesars Cook And Tell: Delicious Florentine spinach tart picnic-perfect Published by the Riverside Press-Enterprise 1998/03/25. >>Translated to Mastercook by Pat Hanneman, mc-PER SERVING 26% cff: 332cals; 10g fat Notes: Paula Morgan of Corona wanted some bran muffin recipes. Betty Boles of Beaumont shared this recipe. Recipe by: Riv PE 98-Mar-25* Posted to MC-Recipe Digest by KitPATh
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|Serving Size: 1 Serving (293g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (12%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 181.1mg||56 %|
|Sodium 499.4mg||17 %|
|Potassium 340.4mg||9 %|
|Total Carbohydrate 170.3g||50 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 165.2g|
|Protein 16.7g||24 %|
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Calories per serving: 840
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