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7 WEEK BRAN MUFFINS

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Store batter in fridge for up to 7 weeks. Bake as needed

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Ingredients

  • 6 cups 6 cups bran or buds in
  • 1/2 cup 1/2 cup cornmeal
  • 2 cups 2 cups boiling water
  • 1 cup 1 cup shortening
  • 1 cup 1 cup sugar - or agave equivalent
  • 4 4 egg
  • 5 cup 5 cup flour
  • 5 tsp. 5 tsp. soda
  • 1 tsp. 1 tsp. salt
  • 1 quart 1 quart buttermilk
  • 1 cup 1 cup chopped nuts
  • 1 cup 1 cup raisins

Details

Preparation

Step 1

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

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