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
- 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
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.