-
1
Pour boiling water over shredded wheat biscuits.
-
2
Let cool.
-
3
Cream sugar and butter together until light and fluffy.
-
4
Add cooled shredded wheat
-
5
Add eggs separately, beating until well blended.
-
6
Stir baking soda into buttermilk.
-
7
*.
-
8
Add buttermilk and soda to mixture.
-
9
**.
-
10
Add salt, bran flakes and flour.
-
11
Stir just to blend.
-
12
Store in refridgerator for three days.
-
13
Do not stir.
-
14
Spoon into muffin cups (1/2 -3 /4 filled).
-
15
Bake at 400 degrees for 10 15 minutes.
-
16
If using a buttermilk substitute:.
-
17
* Stir together the baking soda, flour and buttermilk powder.
-
18
** Add the water called for by the buttermilk substitute.
