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Bran Muffins II
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
1500 minutes
Wholesome bran muffin batter yields 48 muffins, refrigerates up to 6 weeks for quick, hot, fresh muffins in minutes.
Ingredients:
  • 5 cups all-purpose flour
  • 4 cups bran flakes cereal
  • 3 cups white sugar
  • 5 teaspoons baking soda
  • 4 eggs, beaten
  • 1 cup melted shortening, cooled
  • 4 cups buttermilk
Instructions:
  • Preheat oven to a toasty 400 degrees F (200 degrees C).
  • Combine flour, cereal, sugar, baking soda, and salt in a large mixing bowl, stirring until well mixed.
  • Combine the eggs, shortening, and buttermilk until thoroughly mixed.
  • Refrigerate batter, covered, for a minimum of 24 hours before use. The batter can be stored in the refrigerator for up to 6 weeks without stirring.
  • Fill lined or lightly greased muffin cups with batter, about 2/3 full. Bake at 400°F (200°C) for 15-20 minutes, or until a toothpick comes out clean from the center of a muffin.

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