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     Title: TORONTO BRAN MUFFINS
 Categories: Breads
      Yield: 12 servings
 
      3 c  40% Bran Flakes cereal
    1/2 ts Orange or vanilla extract
  1 1/4 c  Hot milk
      2 tb Oil
      9 oz Box yellow cake mix
      3 ea 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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