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TORONTO BRAN MUFFINS

Category:    Bread, Quick
Yield:12 servings
 
  1 1/4 c  Hot milk                            2 tb Oil
      3    Eggs                           
 
   Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let it
  stand about 10  minutes---or until the cereal has absorbed all of the milk.
  With the electric mixer on high speed, beat in the oil and eggs till
  completely blended.   Remove the beaters.   Switch to  a sturdy spoon and
  dump in the cake mix,  stirring only to moisten all of it thoroughly---but
  don't overmix or overbeat or the muffin texture will be heavy and tough.
  The batter will be a bit lumpy. Cover the bowl and let the batter stand 15
  minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells
  in Crisco, evenly. Divide batter equally between the 12 wells. If you are
  using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25
  minutes, or till golden brown. Wipe tops of each while still warm in
  softened butter or margarine.
 

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