Bran Muffins II

This batter of bran cereal, flour and buttermilk will make four-dozen muffins and keeps in the refrigerator up to six weeks, so you can always have hot bran muffins in just the few minutes it takes to bake them.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 155 Calories

Ingredients

• 2 teaspoons salt
• 3 cups white sugar
• 5 cups all-purpose flour
• 4 eggs, beaten
• 4 cups buttermilk
• 5 teaspoons baking soda
• 4 cups bran flakes cereal
• 1 cup melted shortening, cooled

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.

Step 3

Add eggs, shortening and buttermilk; mix well.

Step 4

Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.

Step 5

Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.