19 November, 2020
6 Week Bran Muffins
Posted in : Breads, Breakfast, Recipe on by : admin
6 Week Bran Muffins
These are the best. I avoid carbs but when in the mood, I default to these. They are so moist and delicious. They are a Lenz family favorite. Mix the batter ahead of time and store in the refrigerator for up to 6 weeks.
Servings: 4 dozen
Ingredients
- 2 cups Kellogg's All-Bran
- 1 cup 100% Bran
- 1 cup boiling water
- 2 cups buttermilk
- 2 1/2 cups flour
- 2 1/2 teaspoons baking soda
- 1 1/2 cups sugar
- 1/2 cup Crisco
- 1/2 teaspoon salt
Instructions
- Pour boiling water over the cereals and let stand for 15 minutes.
- Add buttermilk to the cereal mixture and mix well.
- In a separate bowl, cream together sugar and shortening.
- Add eggs, one at a time, beating as you go.
- Sift together flour, soda and salt.
- Combine everything together and stir only until moistened.
- Pour into muffin cups and bake 20 minutes at 375 degrees or until muffins spring back at touch. Best served warm or slightly cooled with butter or honey-butter.
- Store unused batter up to 6 weeks in the refrigerator.