Six Week Refrigerated Bran Muffin Mix |
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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 96 |
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My mother has been making these “refrigerator muffins” since my girls were old enough to eat them, and now I am making them for my grandchildren. Little Maggie loved it when I packed one in her lunch - makes a great snack for children! Read more ! The batter keeps about 6 weeks – not that we’ve ever been able to keep them that long - but if you have a problem eating them within that time frame, just bake up whatever batter is left and freeze the baked muffins...perfect! Ingredients:
2 cups boiling water |
2 cups post 100% bran cereal or nabisco 100% all-bran cereal (i prefer the post, but it can sometimes be hard to find) |
1 cup plus 2 tablespoons solid crisco shortening (don't use butter flavored crisco) |
3 cups white sugar |
4 eggs, beaten |
1 quart buttermilk |
4 cups kellogg’s all-bran original cereal |
5 cups flour |
5 teaspoons baking soda |
1 teaspoon salt |
Directions:
1. In a small bowl, pour boiling water over the 100% Bran; set aside.
2. In a very large bowl, cream together the shortening and sugar.
3. Add the beaten eggs and buttermilk.
4. Add the Kellogg’s All-Bran, stirring well.
5. Add flour, soda and salt; mix well.
6. Fold in the soaked 100% Bran to the mixture.
7. Store the batter in refrigerator for up to 6 weeks (makes 1 gallon).
8. This recipe will make approximately 8 dozen muffins.
9. To bake, fill well-greased muffin tins about 3/4 full of batter.
10. Bake at 400 degrees for 14 to 18 minutes, until tops of muffins bounce back when poked with your finger.
11. These are good just plain or with a little butter, but they are even better with some homemade strawberry jam! (see Homemade Freezer Strawberry Jam recipe)
12. NOTE: Muffins will remove easier if you run a knife around the tins and remove the muffins while they are still hot.
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