7 WEEK BRAN MUFFINS
Store batter in fridge for up to 7 weeks. Bake as needed
- 6cups6 cups bran or buds in
- 1/2cup1/2 cup cornmeal
- 2cups2 cups boiling water
- 1cup1 cup shortening
- 1cup1 cup sugar - or agave equivalent
- 44 egg
- 5cup5 cup flour
- 5tsp.5 tsp. soda
- 1tsp.1 tsp. salt
- 1quart1 quart buttermilk
- 1cup1 cup chopped nuts
- 1cup1 cup raisins
Soak 2 cups bran and cornmeal in 2 cups boiling water.
Cream shortening, sugar, eggs. Add flour, soda, baking powder, salt and mix well. Add bran/boiling water/cornmeal mix Add buttermilk, remainder of bran, nuts and raisins.
Spoon batter into the PAM sprayed cups of a muffin tin.
Bake at 375F (convection)or 400 (regular) 20-25 minutes