Refridgerator Bran Muffins
Author: Dani Meyer
Recipe type: Quick Breads
Cuisine: Breakfast, Snacks
Serves: 50 muffins
- 6 cups bran (2 cups Nabisco 100% bran and 4 cups Kelloggs All Bran OR 2 cups 100% Bran, 2 cups All bran and 2 cups Raisin Bran)
- 4 cups buttermilk
- 2 cups boiling water
- 1 cup shortening (I use butter but may affect how long batter stays good-never makes it past 2 weeks here!)
- 2½ cups sugar
- 4 eggs lightly beaten
- 5 cups white wheat flour
- 5 tsp baking soda
- 1 tsp salt
- Combine bran and buttermilk and allow to soak for several minutes.
- Combine water, melted butter and sugar.
- Add eggs when cooled enough to not scramble eggs. Combine bran and wet mixture.
- Mix wet with dry lightly. Too much stirring makes tough muffins.
- Store in fridge for up to 2 weeks.
- Spray muffin tins, fill ¾ full, bake til toothpick comes out cleanly.
- degrees 15-20 min
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-bran-muffins/
3.2.2265