Wednesday, December 15, 2010
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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Opinion, Pages 4 on 12/15/2010