Bran Muffins II

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

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.
Bran Muffins II
Bran Muffins II
Bran Muffins II
Bran Muffins II

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

Categories

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