 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
|
This muffin batter can be mixed up ahead of time, and kept in the refrigerator for up to a week for fresh muffins any time. Ingredients:
2 cups raisin bran cereal |
4 cups whole bran cereal |
2 cups boiling water |
1 cup shortening |
3 cups white sugar |
4 eggs |
4 cups buttermilk |
5 cups all-purpose flour |
5 teaspoons baking soda |
1 1/2 teaspoons salt |
Directions:
1. Mix cereal and boiling water together in a metal bowl, and allow to cool.
2. Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened. Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.
3. When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.
|
|