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Ingredients
| water: 2 cups (boiling) |
| wheat bran: 2 cups |
| all-purpose flour (unsifted): 5 cups |
| baking soda: 5 tsp |
| salt: 1 tsp |
| multipurpose shortening: 1 cup |
| granulated sugar: 3 cups |
| eggs: 4 |
| buttermilk: 4 cups |
| oats: 4 cups |
| seedless raisins (packed): 2 cups |
Ever-Ready Oat/Bran Muffins
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
60 serving(s)
Tags
- Preheat oven to 375 degrees.
- Pour boiling water over bran and let stand.
- Combine flour, baking soda and salt in a very large bowl. Stir well to blend.
- In a separate bowl, cream shortening and sugar together. Then add eggs and buttermilk. Mix well.
- Add liquid ingredients to flour mixure and mix well.
- Add oats, raisins and bran (the bowl will be very full). Stir well to blend.
- Fill greased muffin cups 3/4 full and bake at 375 for 15-20 minutes.
- Store unused muffin batter in refrigerator until ready to use. Mixture can be kept up to 6 weeks.