Ice Box Bran Muffins

Cream: 1 1/2 cups sugar
1/2 cup shortening

Add: 2 eggs, beat in well

Add: 2 cups butttermilk
2 cups bran
2 1/2 cups flour
2 1/2 tsp baking soda
1 tsp salt
1 cup raisins, if desired

Pour into muffin cups (2/3 full).
Bake 20 minutes at 400°

Batter keeps 6 weeks in refrigerator.


Hot Buttered Rum Batter

1 pound brown sugar
1 pound powdered sugar
1 quart vanilla ice cream
1 pound butter
1 tsp cinnamon
1 tsp nutmeg

Submitted by: Midge Taylor