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Bran Muffins

1 c. boiling water
1 c. All Bran
1/2 c. butter
1 c. sugar
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. soda
1/2 tsp. salt
2 c. dry all bran


Soak 1 cup all bran in boiling water. Set aside. Combine flour, soda and salt. Set aside. Cream butter and sugar. Add eggs. Blend in soaked all bran. Add dry ingredients alternating with the buttermilk. Fold in dry all bran. Grated orange rind, raisins, chopped apples or nuts may be folded in at this time. Fill greased and floured muffin tins, 2/3 full. Or keep unbaked batter for up to 8 weeks in the refrigerator. A great time saver on busy mornings.


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