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Ingredients
| Raisin Bran: 2 cups |
| whole bran cereal: 4 cups |
| water: 2 cups (boiling) |
| multipurpose shortening: 1 cup |
| granulated sugar: 3 cups |
| eggs: 4 |
| buttermilk: 4 cups |
| all-purpose flour (unsifted): 5 cups |
| baking soda: 5 tsp |
| salt: 1 1/2 tsp |
Bran Muffins I
Credit: AllRecipes
User rating:
"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."
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Prep Time
min -
Cook Time
min -
Servings
36 serving(s)
Tags
Directions
- 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.