6 Week Refrigerated Bran Muffin

By sandiB2010

These are good just plain or with a little butter, but they are even better with some homemade strawberry jam!

Ingredients

• 1 quart buttermilk
• 4 cups Kellogg’s All-Bran Original cereal
• 5 cups flour
• 5 teaspoons baking soda
• 1 teaspoons salt
• 2 cups boiling water
• 2 cups Raisin Bran
• 1 cups plus 2 tablespoons solid Crisco shortening (don't use butter flavored Crisco)
• 3 cups white sugar
• 4 eggs beaten

Details

Servings 4
Adapted from keyingredient.com

Preparation

Step 1

In a small bowl, pour boiling water over the 100% Bran; set aside.

In a very large bowl, cream together the shortening and sugar.

Add the beaten eggs and buttermilk.

Add the Kellogg’s All-Bran, stirring well.

Add flour, soda and salt; mix well.

Fold in the soaked 100% Bran to the mixture.

Store the batter in refrigerator for up to 6 weeks (makes 1 gallon).

This recipe will make approximately 8 dozen muffins.

To bake, fill well-greased muffin tins about ¾ full of batter.

Bake at 400 degrees for 14 to 18 minutes, until tops of muffins bounce back when poked with your finger.