7 WEEK BRAN MUFFINS

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

7 WEEK BRAN MUFFINS
7 WEEK BRAN MUFFINS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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