Six Week Bran Muffins

This is a very large yield recipe for plain, sweet bran muffin batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins every morning, even for busy folks with no time to waste.

• Calories: 106 Calories

Ingredients

• 12 eggs
• 1 tablespoon salt
• 3 cups shortening
• 6 cups boiling water
• 6 cups whole bran cereal
• 9 cups white sugar
• 12 cups buttermilk
• 15 cups all-purpose flour
• 5 tablespoons baking soda
• 12 cups whole bran cereal

Recipe Instructions

Step 1

In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.

Step 2

Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.

Step 3

Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.