BRAN MUFFINS I

Bran Muffins I image

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.

Provided by Tammy Elliott

Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes

Yield 36

Number Of Ingredients 10

Previous Next

Ingredients

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 ½ teaspoons salt

Steps:

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Nutrition Facts : Calories 217.6 calories, Carbohydrate 36.4 g, Cholesterol 21.8 mg, Fat 6.8 g, Fiber 1.5 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 352 mg, Sugar 19.7 g