Circle B Kitchen
This recipe makes a lot of muffins! Just bake up what you want and store the rest of the batter in the fridge. It will last about six weeks, but we use it up long before then. :)
1 cup boiling water
1 cup whole bran cereal (like All Bran)
1/2 cup shortening (or butter - I use Earth Balance)
1-1/2 cups white sugar*
2 eggs
2 cups buttermilk
2-1/2 cups all-purpose flour (I use King Arthur's white whole wheat)
2-1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups whole bran cereal
1 ½ cups raisins
Directions
1. In a large bowl, add boiling water to the first cup of bran cereal, cool.
2. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 2 cups of bran cereal and the raisins. Stir only until moistened.
3. Bake in a preheated 425 degree F oven for 20 to 25 minutes.
* yes, this is a lot of sugar, but as I mentioned, this makes a TON of muffins!