30 Day Bran Muffins
This recipe makes a large quantity of batter that can be stored for an extended period, allowing you to bake fresh muffins over several weeks. The flavour is said to develop the longer the mixture rests. It yields a substantial batch of 64 muffins, ideal for preparing ahead. A tip is included for creating your own buttermilk if needed.
Ingredients
- 2 cups water, boiling
- 2 cups 100% bran
- 1 cup shortening (heaping)
- 3 cups sugar
- 4 eggs, beaten
- 4 cups buttermilk
- 5 cups flour
- 5 teaspoons baking soda
- 1 teaspoon salt
- 4 cups all-bran cereal
Method
- Pour the boiling water over the 100% bran and allow it to stand for 10 minutes.
- Beat the shortening and sugar together until creamy.
- Mix in the beaten eggs, buttermilk, and the soaked bran mixture.
- Incorporate the remaining ingredients, ensuring everything is combined thoroughly.
- Spoon the batter into greased muffin tins and bake at 400' for 20 minutes or until cooked through. Note: This makes one gallon of batter, which can be kept in a covered container for up to 6 weeks.
Nutrition (per serving)
Sodium341200 mg
Recipe details
CategoryBreakfast
Authorjo honey
