Recipe of the Week | Bran Muffins

PEA RIDGE — From the kitchen of Dorris Mounce, Shreveport, La.

This recipe makes a huge amount and can be kept in refrigerator for 6 to 8 weeks.

3 c. sugar

5 c. flour

1 tsp. salt

5 tsp. soda

4 c. All Bran

2 c. Bran Buds

2 c. boiling water

1 c. oil

4 eggs

1 quart buttermilk

1 Tbsp. vanilla

1 c. nuts

Pour boiling water over bran, stir well and let cool. Mix all ingredients. Fill greased muffin cups 2/3 full and bake for 20 minutes at 400 degrees.

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