6-WEEK BRAN MUFFINS
again, another old but delicious recipe for bran muffins...from the 70's....one of the best i have eaten...so i rate it 100%. i have tried others, but non compare....wow, i have not had white sugar for ages.......and thionking back, i think i added golden raisins to the recipe.......a handful. i have several recipes, that calls for melted shortening, cooled. and this does make a difference........crisco linda1113
Provided by Linda Walter @linda1113
Categories Muffins
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
- Add eggs, shortening and buttermilk; mix well. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
- Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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