30 Day Bran Muffins

By Addie

"I remember my mom making these muffins when I was a kid. The longer they sit in the fridge, the better they get. And now, I make them for her! To make buttermilk, if you don't have any, take 4 cups of milk and add 4 Tablespoons of lemon juice or vinegar. Let stand for 10 minutes. The great thing about them is that you can whip up the batter and leave it in the fridge for 30 days, only taking what you need when you want them over that 30 days it's GREAT! We half this recipe."

Ingredients

• 2 cups water, boiling
• 2 cups ALL BRAN cereal
• 1 cup shortening ( heaping)
• 2-3 cups sugar (your choice)
• 4 eggs, beaten
• 4 cups buttermilk
• 5 cups flour
• 5 teaspoons baking soda
• 1 teaspoon salt
• 4 cups all-bran cereal

Preparation

Step 1

1. Add boiling water to ALL BRAN and let set for 10 minutes.

2. Cream shortening and sugar. Add eggs, buttermilk and soaked Bran Flakes. Mix well.

3. Sift flour with baking soda, and salt. Add to wet ingredients just until moistened. Do not overmix.

4. Pour batter into greased or papered muffin cups, filling 2/3 full.

4. Bake for 15-20 minutes or until done at 400 degrees.



NOTES:

Makes one gallon of batter and may be stored in a covered container for 6 weeks. I sometimes top with muffins with a cinnamon/sugar before baking.

Now listen, they are just bran muffins. There's no sprinkle or shine to them. I baste them with honeybutter right out of the oven and it makes them sweeter. Sometimes I throw fresh raspberries into the muffin tins with the batter, sometimes banana, sometimes fresh blueberries from Passionista's farm in Washington. If I am emotionally dependent on food one particular morning, I resort to chocolate chips or my old standby, Nutella. See that sky? That's the limit on these ladies. These bran muffin ladies. Break it down.