Six-Week Bran Muffins

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It's very important not to stir the batter as you remove it from the container each time you bake a few.

Six-Week Bran Muffins
5 dozen
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2 cups boiling water
2 cups whole brain cereal
3 cups sugar (can reduce to 2 cups)
1 cup shortening, melted (not oil)
4 eggs, beaten
1 quart buttermilk
5 cups all-purpose flour
4 cups bran flakes or raisin bran
5 teaspoons baking soda
1 teaspoons salt

Pour the boiling water over the whole bran cereal and let stand. Mix the sugar with the melted shortening, well; beat in eggs and buttermilk; add the wet bran mixture. In another bowl combine the flour, they rest of the bran, baking soda and salt. Stir into liquid mixture. The mixture will thicken as it stands.

Store in a crockery-type cookie jar in the refrigerator for up to 6-weeks. When ready to bake, as many or as few as you need, spoon mixture into paper lined muffin tins and bake for about 20 minutes. Do not stir the mixture when you take it out each time.

COOK'S NOTE: For variety take half the batter and add 2 peeled and chopped apples, and 1 cup of raisins. Now you have Apple-Raisin Bran Muffins. These will not last as long because of the apples.

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