Muffins: Bran Muffins

3 1/2 c. All-Bran

1 1/2 c. sugar

1/2 c. salad oil

2 c. buttermilk

2 1/2 c. flour

1/2 tsp. salt

2 1/2 tsp. baking soda

2 eggs

Soak 1 cup All-Bran in 1 cup boiling water and cool.  Mix remaining All-Bran and remaining ingredients.  Add first mixture to second mixture.  May refrigerate as long as 3 weeks.  Bake in muffin tins at 400 for 15 to 20 minutes.  Yields approximately 36 muffins.

Mrs. Betty Deaton

Our Swiss Pantry II

First Mennonite Church

1987