Six Week Bran Muffins recipe

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Ingredients

6 cups boiling water
6 cups whole bran cereal
3 cups shortening
9 cups white sugar
12 eggs
12 cups buttermilk
15 cups all-purpose flour
5 tablespoons baking soda
1 tablespoon salt
12 cups whole bran cereal

Nutrition Info

106.2 calories
carbohydrate: 17.6 g
cholesterol: 10.9 mg
fat: 3.4 g
fiber: 0.7 g
protein: 1.9 g
saturatedFat: 0.9 g
servingSize: -
sodium: 149.9 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large bowl, add boiling water to the first 6 cups of bran cereal, cool.

  2. Cream shortening or margarine, sugar, eggs, and buttermilk together. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 12 cups of bran cereal. Stir only until moistened.

  3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.

Recipe Yield

18 dozen

Recipe Note

This batter can be stored in your refrigerator, unbaked for 6 weeks. Use only the amount you want each day. Mine never seems to last that long!

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