6-Week Bran Muffins

April 14, 2010 | By | Comments (0)

If you think you don’t love bran cereal, try making these yummy
muffins! My mom made these all the time when we were
kids. They are called 6 week muffins, because you can leave the batter
in the fridge for several weeks, and just bake a few (or many) at a time as you need them. With my huge family this recipe rarely lasts longer than a week.

6-Week Bran Muffins

6 c. bran cereal
2 c. boiling water
1 c. melted shortening or vegetable oil
3 c. sugar
4 eggs, beaten
1 qt. buttermilk
5 c. flour
5 t. baking soda
5 t. salt

Pour boiling water over two cups bran and let set till water is
absorbed. Stir in shortening. Combine remaining cereal, sugar, eggs and
buttermilk; set aside. Sift together flour, baking soda and salt. In a
large bowl combine all mixtures. Store batter in refrigerator for up to
six weeks.

To make muffins; fill greased or paper lined muffin tins 3/4 full.
Bake at 400° for 20 minutes. You can add raisins just before you bake
them if you like, as well as a sprinkle of sugar over the top of each
muffin to coax suspicious kids to take the first bite. (Once they taste
‘em, they’ll probably love them!)


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