KitchenAid K45SSWH Instructions And Recipes Manual page 77

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BRANMUFFINS
J cup b(_Tin_ Tw_ter
1 cup T_7_eatb_m
1 cup firn#ylmd(ed
l)rolr_ s_(g, a l"
cup s_g_ar
cup shortening
2 %,g:s
2 cups butternfflk
1 teew)oon wmill_
Z_ cups all-pu!pose flour
Z_ teaspoons baki!_ _oda
1 ten,spoon baking
l_m(ler
ten,spoon _alt
2 cups bran cereal flakes
Pour boiling water over bran in small bowl.
Set aside.
Place brown sugar, sugar, and shortening in mixer
bowl. Attach bowl and flat beater to mixer. Turn to
Speed 4 and beat about 1 minute. Add eggs. Turn to
Speed 4 and beat about 30 seconds. Add buttermilk
and vanilla. Turn to Stir Speed and mix about
30 seconds. Stop and scrape bowl.
Add flour, baking soda, baking powder, and salt.
Turn to Stir Speed and mix about 30 seconds. Stop
and scrape bowl. Turn to Stir Speed and mix about
30 seconds longer. Gradually ttlrn to Speed 4 and
beat about 1 inintlte. Add moistened bran and bran
cereal flakes. Turn to Stir Speed and mix about
30 seconds, or until ingredients are coinbined.
Spoon batter into greased or paper-lined muffin
pails. Bake at
400°F
for 20 inintltes, or until
toothpick inserted in center comes out clean.
Remove from pans immediately. Serve warm.
Yield: 24 servings (1 muffin
per
serving).
Per serving:
About 170 cal, 3 g pro, 29 g carb,
5 g fat,19 mg chol, 242 mg sod.
Tip: Batter can be refi'igerated in tightly covered
container up to 1 week.
75