When most people hear bran muffins they think…old, tasteless, and way to healthy…not going to eat them. Well before you turn your nose up, let me introduce a new kind of bran muffin. Not only are they tasty, and moist, they are also convenient and yes, healthy. This recipe makes a whole lot of batter so you may want to consider making half of the recipe. The best part about these muffins is that you can conveniently keep them in your refrigerator for up to 5 weeks. Who doesn’t like muffins especially when you don’t even have to do the work of mixing all of the ingredients together each time you want a hot and fresh muffin. Try it out I think you will like it. My mom made these for us as kids and we loved them. Of course we didn’t know they were healthy for us! Hot Bran Muffins with melted butter & jam are scrumptious!
Refrigerator Bran Muffins
6 cups unprocessed bran (whole Bran Cereal)
2 cups boiling water
1 cup oil or 1 cup shortening
2 cups sugar
4 eggs beaten
1 quart buttermilk
5 cups flour
*you can also use wheat flour if you like
5 tsp baking soda 2 tsp salt
dates rasins or dried fruit chopped apple
Pour boiling water over the bran cereal, and stir in oil or shortening till melted and softened. Let stand while assembling other ingredients. Add Buttermilk and eggs, mix well. Stir together all remaining ingredients. Add all at once to cereal mixture, stirring just till moistened. Store in tightly covered container in your fridge for up to 6 weeks. You don’t need to mix the batter daily, it is just fine. Just scoop out and bake in the oven! Bake at 375° for 20 to 25 minutes or until done depending on size of muffins. A great snack to keep handy!!
by Get Off Your Butt and BAKE
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