Here is an old fashioned bran muffin recipe that was very popular when I was growing up. I do believe everyone had a batch of this batter in their refrigerator. This batter will keep in the refrigerator for 6 to 8 weeks or can also be frozen. I got this recipe from a dear lady that used to be a cook at the local school.
- 2 cups All Bran cereal
- 2 cups boiling water
- 5 cups sifted flour
- 5 teaspoon soda
- 1 teaspoon salt
- 3 cups sugar
- 1 cup vegetable shortening
- 4 unbeaten eggs
- 4 cups buttermilk
- 4 cups 40% Bran Flakes
Pour boiling water over All Bran. Sift flour with soda and salt. Cream shortening, sugar, and eggs. Add buttermilk alternating with dry ingredients. Fold in the All Bran and Bran Flakes. Fill muffin tins 1/2 full. Bake 20 minutes @ 350 degrees.
- You can also add nuts and pour into a loaf pan and make nut bread
- Add raisins to make raisin bran muffins
- Substitute Raisin Bran cereal for the 40% Bran Flakes