Refridgerator Bran Muffins
 
 
A delicious light whole wheat bran muffin that can be stored in fridge for up to 2 weeks and cooked fresh.
Author:
Recipe type: Quick Breads
Cuisine: Breakfast, Snacks
Serves: 50 muffins
Ingredients
  • 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
Instructions
  1. Combine bran and buttermilk and allow to soak for several minutes.
  2. Combine water, melted butter and sugar.
  3. Add eggs when cooled enough to not scramble eggs. Combine bran and wet mixture.
  4. Mix wet with dry lightly. Too much stirring makes tough muffins.
  5. Store in fridge for up to 2 weeks.
  6. Spray muffin tins, fill ¾ full, bake til toothpick comes out cleanly.
  7. degrees 15-20 min
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/whole-wheat-bran-muffins/