Prep 30 mins
Cook 0 mins
This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin.
- 5 teaspoons baking soda
- 2 cups boiling water
- 1 cup shortening
- 2 cups sugar
- 4 eggs
- 1 quart buttermilk
- 5 cups flour
- 1 tablespoon salt
- 2 cups 40% natural bran (or equivalent bran-flake cereal)
- 4 cups all-bran cereal
- 2 cups chopped walnuts
- 2 cups chopped dates
- Add soda to water; let cool.
- Cream shortening and sugar in large mixing bowl.
- Add eggs, blend well.
- Stir in buttermilk, flour and salt.
- Add soda-water.
- Combine remaining ingredients in large (at least ten quarts) bowl.
- Stir liquid into dry ingredients til blended.
- Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
- Fill muffin pans 2/3 full.
- Bake 20-25 minutes in 400 oven.
- Store remaining batter in refrigerator in a covered container.
- Keeps up to 6 weeks.
I love this recipe. I substitute coconut oil for shortening, apricots for dates, and use part whole wheat flour for extra nutrition. Keeps well, and is always ready to prepare fresh. This is a very "forgiving" recipe.
I've been making the same recipe for 20 yrs. too, and it's a great favorite at work and at home. If you intend to keep this in the fridge for more than a week (and I think I've kept it at least a month), mix up without the nuts and dates. Then add nuts, dates, raisins, snipped apricots, applesauce, chopped apples - well, you get the idea - fresh to each batch before you bake. I find that the fruit can start to ferment or go funky on you, and the nuts get soft. This way you get to vary the muffins depending on your mood and what you have available. The batter thickens upon standing, as is only natural, just stir in a little milk or buttermilk until it's the right consistency.
I have made this exact recipe for 20 years...they are great and for those who do not think they like bran muffins because they are so dry...try this recipe...it will change you