These are my all-time favorite bran muffins.  In addition to being incredibly yummy, the batter keeps in the refrigerator for up to 6 weeks!  You can cook up a fresh batch in the morning…you can cook up only a couple or you can feed a crowd!  The versatility works so well in my house.  They may not be the “skinniest” recipe out there, but even my kids like these muffins!  Also, you can do a lot of experimenting with the different kinds of bran cereal you use.  A lot of times I mix more than two kinds to get the total amount I need…I have never had a bad batch!  Sometimes I add some chopped apple to a batch…nuts to another…the options are endless!

MAKE AHEAD BATTER FOR BRAN MUFFINS

5 CUPS SIFTED FLOUR

5 TEASPOONS BAKING SODA

2 TEASPOONS SALT

2 CUPS BOILING WATER

2 CUPS WHOLE BRAN CEREAL

2 CUPS SUGAR

1 CUP SHORTENING

4 EGGS, WELL BEATEN

1 QUART BUTTERMILK

4 CUPS WHOLE BRAN CEREAL BUDS

Sift together flour, baking soda and salt.

Pour boiling water over whole bran cereal, set aside.

Cream together sugar and shortening in a 6 quart bowl until light.  Add eggs and beat well.  Blend in buttermilk, bran buds and the whole bran cereal.  Add sifted dry ingredients; mix well.

Store in tightly covered container in refrigerator.  Makes enough for 5 dozen muffins.

To bake muffins:  fill greased muffin pan cups 2/3 full of batter.  Bake in 400 degree oven for about 20 minutes.

For everything God created is good, and nothing is to be rejected, if it is received with thanksgiving, because it is consecrated by the word of Godand prayer.   1 Timothy 4:3

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