Refrigerator Bran Muffins - Farm Journal

These muffins are fantabulous and the batter will keep 6 weeks in your refrigerator so you can make what you need when you need it. You can add your own touch to these muffins before baking with dried fruit, nuts, cinnamon, spices, to make them different.

• Ready In: 35 mins
• Serves: 60
• Yields: 5 dozen

Ingredients

• 5  cups all-purpose flour
• 5  teaspoons baking soda
• 2  teaspoons salt
• 2  cups boiling water
• 2  cups  whole  all-bran cereal (Bran Flakes work)
• 2  cups sugar
• 1  cup shortening
• 4  eggs, well beaten
• 1  quart buttermilk
• 4  cups  grape  nuts (or other whole bran cereal buds, I have even used bran twigs)

Directions

1. Sift flour, soda and salt together.
2. Pour boiling water over whole bran cereal and set aside.
3. Cream sugar, shortening in large bowl until ligtht, add eggs and beat well. Blend in buttermilk, bran buds, and soaked whole bran cereal.
4. Add sifted ingredients and mix well (don't overmix).
5. Store tightly covered in refrigerator for up to six weeks.
6. To make muffins, fill greased or paper-lined muffin tins 2/3 full.
7. Bake in pre-heated 400* oven about 20 minutes. Makes 5 dozen muffins total.