Cindy's Cafe Bran Muffins Makes 3 dozen 2-inch muffins. from Cindy's Cafe and Catering, Mt Vernon, Ill. (from Ford Motor Travel Magazine) 1 cup boiling water 1 cup All-Bran Cereal 1 cup raisins 1/3 cup sugar + (¼ cup molasses - ¼ cup honey) ½ cup Crisco 2 eggs 2½ cups sifted all-purpose flour 1 teaspoon salt 2½ cups baking soda 2 cups buttermilk 2 cups 40% Bran Flakes Cereal 1 cup pecan pieces Mix water, All-Bran and Raisins in a bowl and let stand. Cream suger and Crisco in large mixer bowl. Add Eggs one at a time. Sift Flour and Baking Soda together. Add alternately with Buttermilk. Mix well. Add Bran Flakes and Pecan Pieces. Stir in the Bran and Raisin mixture. Fill greased muffin tins 2/3 full. Bake in a preheated 400o oven for approximately 20 minutes. Note: For muffins to rise properly, they must be baked in a thoroughly heated 400o oven. For Cake (12 x 9 pan) start at 400, then reduce to 350. Bake for 55 to 60 min., or until center of cake test indicates. Personal Note: When I make this recipe I use 3 cups of All-Bran (instead of the 1 cup) and eliminate the 2 cups Bran Flakes entirely.

You are more than welcome. Just how much MORE flakes did you add? Why don't you test bake one, to see? Is the batter real thick and heavy? It's been a l-o-n-g time since I made any. Oh, yes, I still have my bowl that I mixed and kept it in. A BIG one! I never topped with anything. Go for it! Never thought to, I guess. If you have allspice already, I think the cinnamon sugar might be too much spice. How about sugar? I DO know Sandi Iowa makes them, and her recipe is similar or identical to mine. Up to you, but I would test one. If it's dry then add more liquid. Have a safe drive. OH BTW, I DID buy all those home ec cookbooks. I remember so well making corn on the cob and rubbing it with peanut butter for butter. DON'T DO THAT! :O) Mine have BEEN gone, but still have my college home ec cookbook.

Sue, Thanks for posting the recipe i will have to make this it sounds good. Ilene

Thanks, 2many, for the kind thoughts. Thank you Nancyinnc, for that recipe. I didn't have your recipe so I used this one from the California fig people. It doesn't call for any pectin, and it cooked for quite a while before it reached gel point. I think pectin would be a lot more consistent and less time consuming. It's all your fault anyway, for sending me those fresh figs. (grin) Ooohh, Colleen, that sounds really good, I like ginger. Jessica did give me a jar of fig preserves that she made with vanilla beans and it was so good, I think ginger would be equally good. Nancy, don't forget those figs, the fig preserves are something that my daughter will eat with a spoon! Fig Jam with Dried Figs INGREDIENTS 28 ounces dried California figs 5 cups water ½ cup fresh squeezed lemon juice 3 cups sugar seeds from juiced lemons 1 teaspoon ground cardamom 1 tablespoon dark rum PROCEDUREMeasure figs into 4 quart kettle. Add water; cover and bring to boil. Remove from heat and let stand until figs are plumped. Then, with a slotted spoon, remove figs; reserve liquid. With scissors, remove stems from figs and chop; set aside. Add lemon juice and sugar to reserved liquid and heat to boil; reduce heat and simmer for 5-10 minutes. Tie lemon seeds in cheesecloth bag and add to kettle along with chopped figs. Heat and simmer for 15-20 minutes, until thickened. Remove from heat; remove and discard cheesecloth bag with seeds. Stir in cardamom and rum; heat to boil. Ladle into sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath. Yields: About 4½ cups Serves: 36 (2 tablespoons each) Annie