Festival Bran Muffins
  • 3 cups sugar
  • 1 cup shortening
  • 4 eggs beaten
  • 5 cups flour
  • 5 teaspoons baking soda
  • 1 teaspoon salt
  • 4 cups buttermilk
  • 2 cups boiling water
  • 2½ cups 100% bran
  • 3½ cups bran flakes
  • 1 cup Festival Blend with Maple/Apple Seasoning prepared with ½ cup brown sugar and cool.
  • Raisins, cranberries, or nuts

Pour boiling water over 100% bran and let stand for 5 minutes. Cream together sugar, shortening, and eggs. Add flour, baking soda, salt, and butter milk. Stir in bran, bran flakes, Festival Blend, raisins, cranberries or nuts. Pour into muffin tins and bake at 400° for 15 minutes. The batter will keep in refrigerator up to 6 weeks. Bake as many as needed.

Makes approximately 5 dozen muffins