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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Friday, September 10, 2010

Helen's Refrigerator Bran Muffins

1 1/2 cup sugar
1/2 cup margarine or shortening
2 eggs
2 1/2 cups unsifted flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
2 cups buttermilk
(3/4 cup raisins - optional)
1 cup boiling water
1 cup Kellogg's Bran Buds or Post Grape-Nuts
2 cups Kellogg's All Bran Wheat Flakes or Post Bran Flakes

1. In a small bowl pour the 1 cup of boiling water into the 1 cup of of Bran Buds or Grape-Nuts. Set aside to absorb & cool.
2. Cream the sugar & margarine (or shortening), add the eggs one at a time mixing well.
3. Add flour, baking soda, salt, cinnamon, vanilla, and buttermilk (optional raisins).
Mix until smooth.
4. Blend in the 2 cups of flakes and the cup of moistened bran. Mix throughly.
Dip into the batter from container without stirring.
Bake 400' for 20 minutes.

The covered batter can be kept up to 3 weeks in the refrigerator. Do not freeze.

(P.S.-These are really yummy BUT, do keep in mind these are BRAN muffins, so don't go overboard eating them, if you catch my drift. . .)



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