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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 48 |
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A classic overnight bran muffin recipe. This recipe is great because batter is kept in the refrigerator and you can make muffins as needed. Ingredients:
5 cups all-purpose flour |
4 cups bran flakes cereal |
3 cups white sugar |
5 teaspoons baking soda |
2 teaspoons salt |
4 eggs, beaten |
1 cup melted shortening, cooled |
4 cups buttermilk |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large mixing bowl, sift flour. Add the cereal, sugar, baking soda and salt; stir to combine.
3. Add eggs, shortening and buttermilk; mix well.
4. Cover bowl and store batter in refrigerator for at least 24 hours before using. Batter will keep in the refrigerator for up to 6 weeks. Batter should remain covered and should not be stirred.
5. Scoop batter into lined or lightly greased muffin cups, filling each cup 2/3 full. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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