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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 30 |
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These are my Grandmother's bran muffins. The work is well worth it. Make this the night before you want them for breakfast, the batter will keep in the fridge for 6 weeks. They taste like Saturday morning cartoons in 1987. Read more . Smear some country crock on these suckers. Ingredients:
3 cups sugar |
1 heaping cup shortening |
5 tsp soda |
2 cups boiling water |
4 cups kellogs all bran original (the little tube looking kind) |
2 cups kellogs all bran buds |
1 quart buttermilk |
4 eggs |
5 cups flour |
1 1/2 tsp salt |
Directions:
1. *Note* This makes a TON of batter so have a HUGE bowl ready. If not this recipe could easily be halved.
2. Put the bran buds in a bowl and pour boiling water over them. Let them sit.
3. Cream butter and sugar together in the huge bowl.
4. Mix in eggs, buttermilk and the soaked bran buds.
5. Stir that up really well.
6. In another bowl mix up all the dry ingredients, including the All Bran tubes.
7. Add that to the big bowl of wet ingredients all at once.
8. Stir stir stir stir stir.
9. Now this batter will keep for up to six weeks so what I like to do is put it into a few of those ziploc boxes and just stack them in the fridge. When you're ready to make muffins spoon the batter out into a well greased, or paper lined, muffin tin. Bake at 375 for 20 minutes. They are best hot with plenty of melted butter or slathered with Country Crock, which is how we ate them as kids. I think I'll whip up a batch now.
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