UNKNOWNCHEF86'S SIX WEEK BRAN MUFFINS
This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.
Provided by UnknownChef86
Categories Quick Breads
Time 30m
Yield 66 serving(s)
Number Of Ingredients 12
Steps:
- Add soda to water; let cool.
- Cream shortening and sugar in large mixing bowl.
- Add eggs, blend well.
- Stir in buttermilk, flour and salt.
- Add soda-water.
- Combine remaining ingredients in large (at least ten quarts) bowl.
- Stir liquid into dry ingredients til blended.
- Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
- Fill muffin pans 2/3 full.
- Bake 20-25 minutes in 400 oven.
- Store remaining batter in refrigerator in a covered container.
- Keeps up to 6 weeks.
Nutrition Facts : Calories 148.3, Fat 6.2, SaturatedFat 1.2, Cholesterol 13.4, Sodium 234.6, Carbohydrate 22.6, Fiber 2.5, Sugar 11.2, Protein 3.2
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