Never Ending Bran Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 2 |
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They are called never ending because this makes a HUGE amount of muffins! The batter has to sit overnight in the fridge and can be stored for 1-2 weeks in there, so you can have warm muffins everyday! Thanks to my friend Malorie for the recipe...*Update* Since this recipe makes so much I decided to freeze 1/2 the batch and it worked great. Just put cupcake liners in a muffin tin fill as usual, put the tin in the freezer for 1-2 hrs, take out and pop into a freezer bag. When ready to use just put back into the muffin tin, it will take about 3-5 extra minutes to bake! Ingredients:
1 cup shortening, sometimes i use 1/2 c applesauce for a lighter version, but you have to add an extra 1/2 tbs flour |
2 cups sugar |
4 eggs |
5 cups flour |
3 cups all-bran cereal or 3 cups bran buds |
2 cups bran flakes |
1 teaspoon salt |
5 teaspoons baking soda |
2 cups water |
1 quart buttermilk |
Directions:
1. NOTE: I did not calculate prep time in fridge overnight.
2. In a X-LARGE, bowl cream sugar and shortening.
3. Add eggs, salt, baking soda and mix well.
4. Add 1 c flour, stir until just combined.
5. Add 1 c buttermilk, stir until just combined.
6. Repeat this until all flour and buttermilk is used.
7. Add 1/2 cup water and 1 cup Bran cereal, stir until just combined.
8. Repeat this until all the water and cereal is used.
9. * Be sure NOT to overmix*.
10. Let sit overnight in fridge, covered.
11. Take out and stir-the cereal should have broken down and will mix well.
12. Pour 1/3 c batter into muffin tins.
13. Bake 400 degrees for 20 minutes or until toothpick comes out clean.
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