Unknownchef86's Six Week Bran Muffins |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 66 |
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This is a tasty way to get your fiber. The batter lasts for six weeks, covered, in the fridge. I used this recipe when I was pregnant with all three of my children, and it did it's job beautifully! But these are so tasty, make sure you don't eat more than one or two at a time or the fiber might come back to bite you! Time is preparation only. Servings are based on 1/3 cup batter per muffin. Ingredients:
5 teaspoons baking soda |
2 cups boiling water |
1 cup shortening |
2 cups sugar |
4 eggs |
1 quart buttermilk |
5 cups flour |
1 tablespoon salt |
2 cups 40% natural bran (or equivalent bran-flake cereal) |
4 cups all-bran cereal |
2 cups chopped walnuts |
2 cups chopped dates |
Directions:
1. Add soda to water; let cool.
2. Cream shortening and sugar in large mixing bowl.
3. Add eggs, blend well.
4. Stir in buttermilk, flour and salt.
5. Add soda-water.
6. Combine remaining ingredients in large (at least ten quarts) bowl.
7. Stir liquid into dry ingredients til blended.
8. Before first use, let batter sit a few hours to overnight in fridge to allow flavors to blend and fiber to soften.
9. Fill muffin pans 2/3 full.
10. Bake 20-25 minutes in 400 oven.
11. Store remaining batter in refrigerator in a covered container.
12. Keeps up to 6 weeks.
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