These are some of the most delicious and moist Bran Muffins ever! 🙂 They are a true favorite at our house. It makes A LOT so I half the recipe most of the time even though the batter is good in the fridge for up to 2 weeks.
2 cups boiling water
6 cups Kellogg’s All Bran Cereal
1 cup Shortening
1 quart Buttermilk (4 cups)
1 1/2 cups Sugar
1 tsp salt
5 tsp baking soda– sift this into flour to remove
5 cups Flour
Preheat oven to 400 degrees
1- In a large bowl, pour boiling water over Bran
2- Add shortening. Stir until shortening melts. Cool.
3-Add the other wet ingredients and mix
4- Mix dry ingredients then add to wet ingredients. Stir lightly just until mixed.
5- Drop by spoon fulls into well greased muffin pans (or muffin liners if you prefer), filling them 2/3 full.
6- Bake at 400 for about 10 minutes. Test with a toothpick for doneness.
**If you choose not to use all of the batter now you can cover it and put it in the fridge for up to 2 weeks. when you go to use it again DO NOT RE-STIR just scoop with spoon or small measuring cup.
**Half Recipe Measurements**
1c boiling water
3c bran cereal
1/2 c shortening
2 c buttermilk
3/4 c sugar
1/2 tsp salt
2 1/2 tsp baking soda (sifted into flour)
2 1/2 c flour