Bran Muffins I recipe

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Ingredients

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 ½ teaspoons salt

Nutrition Info

217.6 calories
carbohydrate: 36.4 g
cholesterol: 21.8 mg
fat: 6.8 g
fiber: 1.5 g
protein: 4 g
saturatedFat: 1.8 g
servingSize: -
sodium: 352 mg
sugar: 19.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix cereal and boiling water together in a metal bowl, and allow to cool.

  2. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt, stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar, don't mix or stir.

  3. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

Recipe Yield

3 dozen muffins

Recipe Note

This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time.

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