Recipe by UnknownChef86
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.
Top Review by wpayne14
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.
- 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
Directions See How It's Made
- 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.