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–+ servings

Bran Muffins

Sheila
Bran Muffins are sweet and tender and the perfect muffin for sharing, freezing for lunches, or have for breakfast or mid afternoon snack.
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Servings 24 large muffins

Ingredients
  

  • 1 cup Crisco Shortening
  • 2 cups boiling Water
  • 1 box All-Bran Cereal
  • 3 teaspoons Salt
  • 2 cups Sugar
  • 4 Eggs beaten
  • 5 cups Flour
  • 5 teaspoons Baking Soda
  • 1 quart Buttermilk 4 cups

Instructions
 

  • Pour boiling water over crisco stir to make sure crisco melts completely before next step.
  • Add bran cereal to crisco water mixture, and stir. Make sure all the bran cereal has been mixed well into the wet ingredients.
  • Beat eggs, add eggs and sugar to bran mixture.
  • Sprinkle salt over batter and mix for 1-2 minutes.
  • Combine flour and baking soda in small bowl.
  • Alternate adding wet and dry ingredients to bran mixture. Alternate buttermilk and flour mixture to bran until completely incorporated. Store in an airtight container in refrigerator 24 hours before baking. Or up to two weeks. When ready to bake line muffin tins with muffin cups, or spray generously with non-stick cooking spray fill 3/4 full with batter.

before baking preheat oven to 350 degrees

  • Bake at 350 degrees for 25-30 minutes.

Notes

Buttermilk ~ If you do not have buttermilk or cannot find it add 1 teaspoon of white vinegar per cup of whole milk stir and allow to sit for ten minutes before using. 
 
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